JUSTIFICATION AND DEVELOPMENT OF SAUSAGE TECHNOLOGY WITH HEALTH PROPERTIES

Abstract

In connection with the general deterioration of an ecological situation and the strengthening of negative influence on a state of health of consumers connected with it, researches on development of a compounding of sausages which are characterized by improving properties are carried out. The purpose of the work was to develop the composition of the minced meat composition, which is characterized by minimal sensitivity to oxidants and a balanced mineral composition and gives the product its therapeutic and prophylactic properties. The method of inhibiting the processes of oxidative spoilage of the meat mixture under the action of oxygen by introducing rosemary extract into the mixture is determined. The possibility of reducing the dosage of sodium cation by replacing rock salt with kelp-enriched sea salt was determined, which also allowed to reduce the dosage of toxic sodium nitrite. The study was performed on minced meat. The recipe used minced meat according to DSTU 4436:2005, which includes beef (33%), semi-fat pork (33%) and fatty pork (34%). As a part of meat raw materials of a prototype the content of beef was reduced to 30%, pork semi-fat to 26%, due to inclusion in a compounding of protein of blood plasma (1.0%), orange dietary fibers (0.5%), and also water. for their hydration (7%). As a part of spices and auxiliary materials of a prototype kitchen salt (2.2%) was replaced with sea salt (2.1%), and also the content of sodium nitrite from 0.0075% to 0.0050% due to introduction of rosemary extract ( 0.15%) and the bacterial preparation "Iprovit LRR" (0.05%) to the weight of the stuffing mixture. Experimental and experimental samples of minced meat were prepared with ambassador of raw meat, its aging for two days, hydration of dry blood plasma and orange dietary fiber, mixing all ingredients, filling the resulting mixture of shells, aging the resulting intermediate for 3 hours, its final cooling to 35 ˚C. The dynamics of changes in their peroxide and acid numbers of fat were subject to control. The values of the indicators were determined by standardized methods, and the concentration of sodium chloride - by the Mohr method. Organoleptic quality indicators of sausages of standardized and experimental composition were determined by the method of expert evaluation. Possibility of prolongation of the guaranteed term of storage of sausages from 3 to 10 days is shown and possibility of replacement in forcemeat of rock salt on sea is defined that at preservation of feeling of sufficiency of salinity of a product allowed to reduce dosage of cation of sodium by 30% and to enrich forcemeat with microelements - calcium, magnesium and acute deficiency iodine. A combined recipe for “Ozdorovchi” sausages has been developed, using blood plasma protein and citrus dietary fiber. The developed recipe should be used for industrial production of sausages at meat processing plants.