Composite sausages based on mustard seeds and its processing products: technological aspects of production

Abstract

Abstract The greater part of protein-containing technological preparations on the Russian market is represented by products of foreign manufacturers, however, the Russian Federation possesses extensive resources of protein-containing raw materials of plant origin that are used in the meat product technology limitedly due to the lack of recommendations for their use. The issue of enriching meat products with non-traditional protein plant ingredients involves opportunity to use mustard seeds and products of its processing for this purpose. Despite valuable properties of this crop, the functional and technological characteristics of mustard seeds have not been sufficiently studied. The purpose of the research was to assess the functional and technological characteristics of a mustard-based protein supplement with the prospect of using it in sausage production technology. The study was conducted at the Food Technology Department of the Don State Agrarian University and in the conditions of LLC “Myasokombinat,” in Razvilnoe, Peschanokopsky district, Rostov region. High functional and technological properties and nutritional value of mustard flour allowed recommending it as a domestic functional supplement of vegetable origin for the technology of meat and vegetable sausages of a wide range.