High Organoleptic Quality Research Articles

Development of rational compositions for multicomponent juices based on melon crops

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety

Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. Keywords: salted egg, organoleptic, decision-making, AHP, SAW

Fruit Agronomic and Quality Traits of Tomato F1 Hybrids Derived from Traditional Varieties

The high genetic diversity of the tomato and its high micronutrient content make this fruit very interesting from an economic and nutritional point of view. The genetic erosion suffered by this crop, due to breeding objectives based on yield and marketing, makes it necessary to return to the origins in search of the nutritional and organoleptic quality lost in traditional varieties. In this study, the agronomic, physical, organoleptic, and nutritional characteristics of eighteen F1 hybrids, obtained by crossing fourteen traditional varieties, previously selected for their quality, were studied in order to select genotypes of superior quality that could be candidates for new varieties. All the parameters studied were strongly influenced by genotype, with a wide range between varieties. Most of the experimental hybrids showed higher quality scores than the commercial hybrids used as controls, due to the extensive selection process carried out on the parents in previous work. Principal component analysis revealed the characteristics of each hybrid that distinguished it from the others. Some hybrids (H1, H2, and H4) stood out for their high concentration of active compounds, others (H14, H13, H8, H15, H7, and H9) for their agronomic performance and high β-carotene content, and H3 was the only one to contain chlorophyll in its ripe fruits. Finally, the evaluation index allowed the selection of five hybrids with interesting characteristics, combining good yield performance and high quality. The results of this work have allowed for the selection of a group of hybrids with high organoleptic and nutritional quality which will be used as parents in a breeding programme, in which their characteristics will be fixed and their resilience will be increased through the introduction of virus resistance.

Diversidade genética de Eugenia stipitate Mcvaugh. baseada nas características físicas e físico-químicas dos frutos em condições tropicais

Abstract: The objective of this study was to evaluate the genetic diversity between genotypes based on the physical, chemical and physicochemical characteristics of araçá-boi in tropical conditions. The experiment was carried out at the Federal University of Roraima, in the municipality of Boa Vista, Roraima, Brazil. Genotypes were obtained in the F1 generation, through open pollination. Twelve plants were evaluated, with 10 fruits being collected per plant. The physical and physicalchemical characteristics of the fruits were evaluated: fresh mass, length and diameter of the fruits, pulp yield, firmness, mass of the pulp, peel and seeds, number of seeds, soluble solids, tritratable acidity, pH, ratio SS/AT and vitamin C from fruits. The araçá-boi genotypes showed medium to high genetic variability, obtaining averages for the physical and physicalchemical characteristics higher than those observed in the literature. G genotypes A9, A10 and A6 adopted fruits with larger sizes and produced a greater number of fruits genotypes A1 obtained fruits with higher organoleptic quality. Genotypes A3 produced fruits with higher levels of Vitamin C and fruits with greater firmness. Genotypes A3, A6, A9 and A10 were promising with high agronomic potential and could be selected for the genetic improvement program of the species.

Microbiological and biotechnological study of yeast strains isolated during spontaneous fermentation of black grape variety ”Codrinschii”

An important task in the field of wine microbiology is obtaining local yeast strains that can easily adapt to the specific environmental conditions, ferment the carbohydrates in the must, and produce natural wines with high organoleptic qualities. This work presents the results of microbiological research related to the isolation and selection of local yeast strains for the production of dry red wines. The isolated yeast strains were tested to identify those that could be used to produce wines with typical characteristics. Based on the assessment of biochemical and technological indices of 15 yeast strains isolated from the must of the "Codrinschii" variety, 9 yeast strains were selected for the production of dry red wines.

Chemical, biochemical and volatile profiles of saffron (Crocus sativus L.) from different growing areas of Morocco

AbstractBackgroundThe saffron (Crocus sativus L.) planted area and production increased in the past decade in Morocco. This crop has been extended to new regions beyond its original main area due to the shift in climate conditions. Therefore, this study aimed to investigate the chemical characterization and the quality of saffron stigma samples collected from 11 different localities.ResultsAccording to the ISO3632 standard method, all samples were within the ISO36‐32.2010 categorization range (category I and II) Contents of crocin responsible for color, picrocrocin responsible for taste, and safranal responsible for the aroma, showed significant differences between samples from different areas. The biochemical analysis revealed that samples from Boulmane (Serghina and El Mers) are rich in polyphenols (5.70 ± 0.34; 5.31 ± 0.004 mg GAE/g DW, respectively) and have an important antioxidant power (IC50 for the DPPH: 231.12 ± 1.065; 236.77 ± 2109 respectively) compared to those from Taznakht and Taliouine known for their higher organoleptic quality. Interestingly, volatile profiling by gas chromatography–mass spectrometry identified the safranal, isophorone, ketoisophorone, ß‐isophorone, and 1‐4‐cyclohexanedione, 2,2,6‐trimethyl as the main volatile compounds in saffron samples from different regions.ConclusionThis study is the first to be conducted in Morocco on saffron newly cultivated in new regions (Boulmane, Azilal, and Ain Leuh) and showed the higher potential for growing saffron, thus promoting the adoption of saffron as a substitute crop for the socio‐economic development in these new areas.

Fruit quality of strawberry cultivars submitted to nutrient spraying in semi-hydroponic system

Society's demand for foods with high organoleptic and nutraceutical quality requires studies that identify superior cultivars and nutritional management that provides gains in quality attributes. The attributes pH, soluble solids (SS), titratable acidity (TA), SS/TA ratio, total contend of flavonoids (FVT), anthocyanins (ATC), phenols compounds (TPC), vitamin C (Vit C) and total antioxidant activity (TAA) of pseudofruits of two cultivars of short days (Pircinque and Jônica) and two of neutral days (Albion and San Andreas) submitted to spraying with water or nutrients (PAN) (B, Zn and B + Zn) under semi-hydroponic system in Alto Vale do Itajaí/SC, Brazil. Pseudofruits from short-day cultivars have higher SS content and SS/AT ratio. PAN does not influence pH, SS, AT and SS/AT ratio. Strawberries from Jônica and Albion stand out for their high Vit C content. The application of Zn increases Vit C of the cultivars. The variation found in the levels of FVT, ATC and TAA, is mainly due to the genetics of each cultivar. The TAA correlated positively with the FvT and ATC content and negatively with SS. Higher TAA were observed in decreasing order for San Andreas, Jônica, Albion and Pircinque. Pircinque strawberries are sweeter, with higher SS and SS/AT ratio, but with lower TAA.

Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials

This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease.

Forward osmosis, reverse osmosis, and distillation membranes evaluation for ethanol extraction in osmotic and thermic equilibrium

One of the significant challenges of the industry is the economic extraction of ethanol from aqueous solutions of interest to the food industry. Specifically, in the alcoholic beverages industry, the non-alcoholic beverage market has gained importance, demanding more non-alcoholic drinks with higher organoleptic quality. In this context, the technology related to the use of membranes has shown great potential. Our research aims to determine the performance of forward osmosis using FO, RO, and MD membranes as an option in the extraction of alcohol in an osmotic (Δπ = 0) and thermal (ΔT° = 0) equilibrium process. The results showed that all the membranes have the potential to dealcoholize a 12% v.v. synthetic ethanol solution. The results showed that Membrane Distillation is a viable strategy as a complement in a hybrid FO-MD approach, achieving ethanol flux values close to those offered by FO membranes and much higher than those shown by RO membranes. We also proposed other technical criteria for membrane performance evaluation, such as maintaining a low reverse salt flux and a low or no water flux to keep the organoleptic properties of a hypothetical alcoholic beverage subjected to the FO-MD hybrid process. For a high Ethanol/Salt flux ratio, the RO-82V and FO-CTA membranes presented the best performance. Furthermore, in an Ethanol/Water flux ratio, RO membranes perform best when working in an osmotic equilibrium process with a water flux equal to zero. Regarding the FO membranes, in an Ethanol/Water flux ratio, the FO-TFC membrane presented the best performance.

Strawberry Biostimulation: From Mechanisms of Action to Plant Growth and Fruit Quality.

The objective of this review is to present a compilation of the application of various biostimulants in strawberry plants. Strawberry cultivation is of great importance worldwide, and, there is currently no review on this topic in the literature. Plant biostimulation consists of using or applying physical, chemical, or biological stimuli that trigger a response-called induction or elicitation-with a positive effect on crop growth, development, and quality. Biostimulation provides tolerance to biotic and abiotic stress, and more absorption and accumulation of nutrients, favoring the metabolism of the plants. The strawberry is a highly appreciated fruit for its high organoleptic and nutraceutical qualities since it is rich in phenolic compounds, vitamins, and minerals, in addition to being a product with high commercial value. This review aims to present an overview of the information on using different biostimulation techniques in strawberries. The information obtained from publications from 2000-2022 is organized according to the biostimulant's physical, chemical, or biological nature. The biochemical or physiological impact on plant productivity, yield, fruit quality, and postharvest life is described for each class of biostimulant. Information gaps are also pointed out, highlighting the topics in which more significant research effort is necessary.

Studiul influenței factorilor climatici asupra calității vinurilor albe seci obținute din soiuri de struguri de selecție nouă

The paper analyzed the climatic conditions of the 2021 harvest year and their effects on the growth and development of grapes of new selection varieties for the production of quality wines. The physico-chemical results obtained demonstrated the high quality of dry white wines from grape varieties of new selection, with high organoleptic qualities. Recommendations have been developed to improve the technologies for the production of quality dry white wines obtained from new selection varieties.

Studiul potențialului tehnologic al soiurilor de struguri de selecție nouă în contextul schimbărilor climatice în Republica Moldova

Climate change in recent years has led to the need to pay more attention to clones of new selection varieties, which are adapted to local conditions. Of the varieties of grape, the ones obtained by the breeders (selectors) from the Republic of Moldova, through the interspecific hybridization of different grape varieties, such as Floricica, Viorica, Legenda and Riton, are of special interest. The aim of the research is to study the agrobiological and oenological potential of new grape varieties for the production of quality wines, in order to promote these varieties, expand the range of wine production and increase the volume of these wines on the market. The paper analyzed the climatic conditions of the harvest year 2020 and their effects on grape growth and development. Data on the agrobiological parameters of the new selection varieties was studied. The physico-chemical results obtained demonstrated the high quality of dry white wines from grape varieties of new selection, with high organoleptic qualities.

The Synergistic Effects of Sonication and Microwave Processing on the Physicochemical Properties and Phytochemicals of Watermelon (Citrullus lanatus) Juice

In recent years, consumers have increasingly demanded nutritious, healthy, and fresh-like food products with high organoleptic quality. Watermelon is rich in water, which is 92% mandatory for body functioning, and contains several vitamins, amino acids, antioxidants, carotenoids, and lycopenes with various health benefits. The present study examines the combined effect of ultrasound (US) and microwave (MW) on the physico-chemical and phytochemicals of watermelon juice during storage (up to 120 days). Sonication was employed for different time intervals, particularly from 2 to 8 min at 20 kHz frequency and 525 W power, while microwave was applied at two different time intervals (1 min 50 s and 2 min) at 1000 W power and a frequency of 2450 MHz. The product was stored at 4 °C up to 120 days for further examination. Our results revealed that treatment T5 (10 min ultrasound & 1 min 50 s microwave) manifested the maximum cloud value (3.00), acidity (0.15%), vitamin C content (202.67 mg/100 mL), phenolics (852.57 mgGAE/100 mL), flavonoids (1970.9 µg CE/100 mL), and total antioxidant activity (8650.3 µg equivalent of ascorbic acid/mL of juice). Sonication in combination with microwave proved to be an efficient technique for increasing the antioxidant potential of watermelon juice. Thus, US and MW treatments may be incorporated for enhancing the phytochemical release and shelf life of watermelon juice.

Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants.

Wild edible plants have played an important role in traditional diets, including the Mediterranean diet. Many of these plants have acquired an undervalued status, since they are under-appreciated in terms of their nutritional, organoleptic qualities, or their seasonality. However, some of these species are still used in local gastronomy for their aromatic and taste characteristics. This study has investigated the quantitative and qualitative aromatic characteristics of seven undervalued wild plants that determine their organoleptic characteristics. Volatiles of the fresh leaves of each species have been determined by head-space solid-phase microextraction, a sensitive and solvent-free technique, coupled with gas chromatography and mass spectrometry. A total of 37 compounds with remarkable quantitative and qualitative differences were identified. In general, benzenoids and monoterpenoids were the most abundant groups, while branched unsaturated hydrocarbons, fatty alcohols, and sesquiterpenoids were the minor groups. Benzyl nitrile, benzyl isothiocyanate, p-cymene, and 2-hexenal were the main individual volatiles, while benzyl alcohol, eugenol, and α-copaene were the differentiating aromas. The results display that the undervalued species studied could be a suitable choice to include as new environmentally friendly crops, providing a double benefit to producers, because they are a possible way to achieve sustainable production systems, and they are an alternative for consumers, because these plants provide flavors that have high organoleptic qualities.

Innovation in cannon puffing technology for the homogenization of bulk treatment: Half‐popped purple corn, a new healthy snack

AbstractA new innovative cannon puffing technology, called Vac‐Can‐Puff (VCP), consisting of a puffing gun connected to a vacuum pump, was conceived for the production of half‐popped purple corn snacks. This newly designed system was used to achieve a homogenized expansion of corn kernels in bulk. After selecting the soaking, puffing, and roasting methods, response surface methodology (RSM) was used to optimize the response variables: expansion ratio (ER) and general appreciation (GA) of kernels. It aimed at investigating the effects of puffing parameters: pressure of the steam injected (P), treatment time (T), and initial water content of the kernels (W). The central composite design resulted in an empirical model suggesting the following optima: P = 7.7 × 105 Pa, T = 14 s, and W = 32.8%, which are required to maximize desirability of the half‐popped kernels. The response parameters obtained under optimal conditions were 2.18 and 4.2 for ER and GA, respectively.Practical ApplicationsEstablishing an initial vacuum prior to steam injection in a puffing cannon, allowed to bring a solution to a long‐term issue related to the nonhomogeneous treatment in bulk. Whenever a thick layer of product is loaded in the cannon, a heterogeneous distribution of injected steam within the mass occurs, resulting in a dissimilarly expanded end product. Upon coupling the vacuum to the puffing cannon, the product then obtained is uniformly processed, with a well monitored expansion ratio. Half‐popped corn kernels resulting from treatment with Vac‐Can‐Puff (VCP) exhibited high organoleptic qualities in terms of taste, expansion ratio and desirability, without the use of any additives. Moreover, such products have the potential to be shaped as cakes, bars, or even associated with other products or flavors. Vac‐Can‐Puff is a manageable process since it does not require high technicality, and easy to implement in developing countries due to its low‐cost investment, operating and maintenance.

Fruit size and firmness QTL alleles of breeding interest identified in a sweet cherry ‘Ambrunés’ × ‘Sweetheart’ population

The Spanish local cultivar ‘Ambrunés’ stands out due to its high organoleptic quality and fruit firmness. These characteristics make it an important parent for breeding cherries with excellent fresh and post-harvest quality. In this work, an F1 sweet cherry population (n = 140) from ‘Ambrunés’ × ‘Sweetheart’ was phenotyped for 2 years for fruit diameter, weight and firmness and genotyped with the RosBREED cherry Illumina Infinium® 6K SNP array v1. These data were used to construct a linkage map and to carry out quantitative trait locus (QTL) mapping of these fruit quality traits. Genotyping of the parental cultivars revealed that ‘Ambrunés’ is highly heterozygous, and its genetic map is the longest reported in the species using the same SNP array. Phenotypic data analyses confirmed a high heritability of fruit size and firmness and a distorted segregation towards softer and smaller fruits. However, individuals with larger and firmer fruits than the parental cultivars were observed, revealing the presence of alleles of breeding interest. In contrast to other genetic backgrounds in which a negative correlation was observed between firmness and size, in this work, no correlation or low positive correlation was detected between both traits. Firmness, diameter and weight QTLs detected validated QTLs previously found for the same traits in the species, and major QTLs for the three traits were located on a narrow region of LG1 of ‘Ambrunés’. Haplotype analyses of these QTLs revealed haplotypes of breeding interest in coupling phase in ‘Ambrunés’, which can be used for the selection of progeny with larger and firmer fruits.

Оптимизация технологических параметров термической обработки рыбных фаршевых изделий в пароконвектомате

The article considers the process of baking minced fish products in the convection mode in a combi steamer as an alternative to roasting them. There has been developed an optimization technique to determine the optimal technological parameters of heat treatment in a combi steamer. Optimization of technological parameters of heat treatment was carried out on the basis of mathematical modeling. To do this, there were used the methods of correlation-regression and variance analysis. An optimization mathematical model consisting of a target function and a system of constraints was constructed. The target function is a two-factor regression model that functionally relates the output of finished products (optimization parameter), temperature, and duration of the baking process. The target function was subject to conditional maximization. The system of constraints consists of one equation and four inequalities. These restrictions take into account the culinary readiness and organoleptic properties of products, energy costs, as well as the range of temperature changes in the working chamber of the combi steamer. The maximum value of the target function, subject to all restrictions, was found in MS Excel software by using the generalized reduced gradient method. In the result, the optimal technological parameters of heat treatment process in the combi steamer were the following: temperature = 231°C, process duration = 11 minutes. At the same time, the yield of finished fish minced products made 86.7%, and energy costs did not exceed 1 kWh. The results obtained have been confirmed experimentally. The finished products have high organoleptic qualities: the total score = 19.5. The nutritional and energy value of tilapia meatballs was determined. In 100 g of product the amount of protein = 12.8 g, fats =3.8 g, carbohydrates = 11.4 g, energy value = 128 kcal.

Anthocyanin Biosynthesis and DNA Methylation Dynamics in Sweet Orange Fruit [Citrus sinensis L. (Osbeck)] under Cold Stress.

The blood red color of pigmented orange fruit varieties [Citrus sinensis L. (Osbeck)] is due to the presence of anthocyanin pigments that largely contribute to determine the high organoleptic qualities and the nutritional properties of the fruits. The content of pigments in sweet orange depends primarily on genetic factors and on environmental conditions. In particular, it has been extensively shown that cold temperature induces an increase of anthocyanin content that is achieved by the induction of the related gene expression. The purpose of our work is to understand the mechanism underlying the color variegation occurring inside the blood oranges during the cold induction of anthocyanin biosynthesis, despite the fact that the entire fruit is genotypically programmed to produce pigments. Therefore, the amount of anthocyanin and the expression of both structural and regulatory genes have been monitored in either high-pigmented (HP) or not/low pigmented (NP) segments of the same fruit during the storage at 4 °C for a total experimental period of 25 days. Our results clearly indicate that the anthocyanin content is directly correlated with the levels of gene transcription, with higher pigmented areas showing higher enhancement of gene expression. Furthermore, we analyzed the reshaping of the DNA methylation status at the promoter regions of genes related to anthocyanin biosynthetic pathway, such as DFR and Ruby. Our results unequivocally demonstrate that in the promoter regions of both DFR and Ruby, the amount of cytosine methylation strongly decreases along the cold storage in the HP areas, whereas it increases in the NP areas of the same fruit, probably causing a partial block of the gene transcription. Finally, by measuring the changes in the expression levels of the Citrus DNA demethylases, we found that DML1 might play a crucial role in determining the observed demethylation of DFR and Ruby promoters, with its expression induced by cold in the HP areas of the fruits. This is the first report in which different levels of gene expression implicated in anthocyanin production in blood orange fruit is correlated with an epigenetic control mechanism such as promoter methylation.

Volatile Profile of Wall Rocket Baby-Leaves (Diplotaxis erucoides) Grown under Greenhouse: Main Compounds and Genotype Diversity

Wall rocket is a leafy vegetable with pungent flavor related to the presence of isothiocyanates (ITCs). Despite interest in it as a crop of high organoleptic quality, the variability of the volatile profile in the species remains unknown. Twenty-four populations grown under a greenhouse were evaluated. A considerable diversity for the total levels of volatiles was found, providing information of the aroma intensity among accessions. ITCs represented the main fraction. Allyl ITC was the main compound, and levels showed up to 6-fold difference among populations. The esters fraction was mainly represented by cis-3-hexenyl isovalerate and cis-3-hexenyl butyrate, with 20-fold differences among populations. Additionally, the content in sinigrin was evaluated as main GSL in wall rocket. Differences reached up to 13-fold. These results suggest that some populations can be used to develop highly pungent varieties, whereas some others can be selected for mild-pungent varieties, as it is the case of DER045 with low levels of ITCs and high in esters. The presence of several ITCs in the profile also suggested the presence of other novel GSLs. Overall, the work increases the knowledge in the variability of wall rocket for the volatile profile and sinigrin accumulation, a starting point for future breeding programs.

КОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО ПРОИЗВОДСТВАКОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО ПРОИЗВОДСТВАКОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО ПРОИЗВОДСТВАКОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО ПРОИЗВОДСТВАКОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО ПРОИЗВОДСТВАКОМПЛЕКСНОЕ ИСПОЛЬЗОВАНИЕ БЕЛКОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ В ТЕХНОЛОГИИ КОЛБАСНОГО

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.