Development of a method for obtaining fried venison sausages with improved properties

Abstract

Abstract The work deals with the development research of the production process and formulation of fried sausages, which provide an increase in its nutritional value, including energy and biological, as well as expanding the range of venison products. Venison takes an insignificant share in the total volume of the Russian market. However, this type of meat raw material has its own consumer, both regionally and in terms of expanding the range of meat products produced primarily in large cities. The objects of the research were frozen venison; unsalted pork side fat; melted chicken fat; fried sausages from venison. The possibility of using milk whey in the process of formation of the stuffing system for the production of fried sausages was substantiated during the experiment. It is shown that whey addition at the stage of the minced meat seasoning process and interaction of whey proteins with meat structural elements promotes both loosening muscle fibers and activating enzymatic processes. The above provided intensification of minced meat system maturation on average of 8 hours. The analysis of the results confirmed that the use of venison and melted chicken fat in fried sausages composition contributes to increasing their nutritional value, including energetic and biological ones. The product obtained according to variant 1 was characterized by higher energetic value which amounted to 244.6 kcal (1015.3 kJ). The lowest one (239.4 kcal/995.7 kJ) was detected in variant 3 samples with 75.0% of venison and 10.0% of clarified chicken fat. The introduction of a natural additive - CO2-extract of oregano with its antioxidant properties – is an added benefit of the proposed technical solutions. This can reduce the degree of oxidation of fat and, consequently, increase the shelf life of fried sausages.