Kryzhova, Y., Slobodianiuk, N., & Moskalenko, I.
(2023).
Application of modern technologies to improve the quality of sausage products.
Animal Science and Food Technology,
14(1),
49-64.
https://doi.org/10.31548/animal.1.2023.49
The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet
sous-vide technology, amylopectin starch, phosphates, sodium nitrite, bacterial culture
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