Development of sausage bread technology with a functional orientation based on flax seed products

Abstract

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.