Abstract
In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results of the study showed that with an increase in pumpkin pulp from 5 to 15%, the content of β-carotene in the developed sausage products proportionally increases from 0.9 mg/100 g to 2.2 mg/100 g. The highest content of β-carotene in cooked sausage with the introduction of pumpkin pulp in the proportion of 15%, which is 44% of the daily intake of β-carotene. The nutritional value of the finished product is determined. The developed sausage products are products of reduced energy value. Values range from 180 to 189 kcal. The practical possibility of using plant bioactive agricultural raw materials in the production of cooked sausages has been proved, which allows us to expand the range of high-quality and functional meat products.
Highlights
As part of the implementation of the comprehensive program for the development of the agro-industrial complex 2017-2021, one of the main tasks facing food biotechnology is the development of qualitatively new food technologies that prevent the occurrence of certain diseases and reduce the burden on the medical sector
In connection with the above, the purpose of this work is to develop the recipe and technology of cooked sausage products based on beef with the addition of bioactive agricultural raw materials-pumpkin pulp
In order to determine the level of the vegetable component in the recipe of beef cooked sausage, the proportions of 5, 10, 15% of pumpkin flesh were initially selected, which was introduced into the meat system instead of the same water content
Summary
As part of the implementation of the comprehensive program for the development of the agro-industrial complex 2017-2021, one of the main tasks facing food biotechnology is the development of qualitatively new food technologies that prevent the occurrence of certain diseases and reduce the burden on the medical sector. The Ministry of agriculture of the Republic of Kazakhstan has set a task to increase the export of processed products by 2.5 times. Of them directly meat exported 22.6 million tons and the products of higher level processingsausages, canned meat, smoked meat and other thingsonly 3.4 thousand tonnes (the indicator went negative). Kazakhstan imported nine times more meat and almost 15 times more meat products than it exported (203.2 thousand tons, meat products - 49.1 thousand tons). In such circumstances, the creation and implementation of innovative technologies in the production of products containing a wide range of biologically active compounds for specific purposes is of particular importance
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
