Spicy functional additive in the production of sausages

Abstract

Spicy herbs have been used by people for a very long time. Every year, the need for their use both in the food industry and in other sectors of the economy is growing. Spices and their extracts are used in the manufacture of cosmetics, for the production of preventive drugs in pharmaceuticals. There is an explanation for such widespread use of herbs – they contain substances that are very necessary and useful for the human body. Spices improve the taste of food and not just that. The article provides a brief historical background on the occurrence of sausages, a detailed description of the properties of one of the medicinal plants – lovage or bladder seed. In addition, the results of a study on the feasibility of using a spicy additive of perennial lovage in sausages are presented. The plant under study has a number of properties that can give the product a functional orientation, due to the presence of mineral salts, vitamins, essential oils, glycosides, terpenes, terpenoids in it. To prepare for use, roots of the plant were used, which were ground to a powder state. During the production of sausages, an additive in the amount of 0.3, 0.5, and 0.7% was added to the experimental samples and was compared with the control samples. All samples of sausages were analyzed by organoleptic and physico-chemical indicators, the data of which made it possible to establish the optimal dose of applying perennial lovage in the recipe for sausages. It was found that a sample with a dose of 0.7% additive did not pass the test due to an overly spicy taste and a smearing consistency. The additive had no effect on the color of the product. There is a need for microbiological research, as further research is planned to be directed to establishing optimal storage periods, and refinement of production technological parameters.