DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES ENRICHED WITH SPELT FLOUR

Abstract

The boiled sausages, especially frankfurters, are the most popular meat products at the food market. Most of such products use meat ingredients as the source of albumens vitally important for satisfying of plastic needs of organism. However last time the market feels the increasing deficit of such raw what results in increasing of cost of products that contain big quantities of meat and decreasing of quantity of consumed meat products. The result is increasing of part in ration of consumed fats and hydrocarbons, hence increasing of mass of fat in the body and progress of numerous associated diseases. To assist partly in solving of this problem we had carried out the work in development of formulation of boiled sausages (frankfurters)t enriched by vegetative albumen instead of part of meat one put in the mix. The object chosen for comparison with it was the mince meat standardized by specifications of TU U 10.1-37792346-002:2021 based on use of chicken meat mixed with spawn of salmon and seaweed of nori as the taste additive. The one of conditions set in development of formulation of frankfurters character by partial replacing of albumen of animal origin by the vegetative one is bettering of technological characteristics, organoleptic properties and rheological indices of quality as follows: increasing of elasticity of mass in result of compression of mince meat mix in result of including of particles of spelt flour particles in cavities of vacuoles of meat fraction. The the principal distinctions of composition of the mince meat mix developed in solving these problems are: - replacement in the mix of flour of soft wheat used traditionally in mince meat mixes for flour of wild wheat of spelt, Despite practically same content of amino acids, the principal moment of use of flour of spelt instead of flour of wheat of soft kinds used traditionally in tested and standardized minces is the sufficient decrease of quantity of allergic forms of gluten in the spelt flour as compared with the flour of traditional wheat. Secondly, use of such technique permitted to decrease the content of meat in the composition in development by factor of 10 % in view of certain compression of the mince mix structure because of consolidation of particles of spelt flour in structure of vacuoles of meat by air in meat ingredient in the control mix; - full replacement of sunflower oil used usually in mince meat compositions by olive oil. The motives of this doing are a) enriching of the mix by phytomenadione (vitamin K) included in 2019 in the 21st World Health Organization model list of essential medicines as the preparation used in treating of bleeding disorders, b) some correction of ratio of omega-3 and omega-6 acids in favor of the first one deficient in sunflower oil as compared with the olive one, and c) avoiding of overdosage in the mix of vitamin E with the sunflower oil; - adding in the mix of flavoring additive of fermented mushrooms of champignon rich by albumen, vitamins and minerals, especially selenium, instead of seaweeds of nori used in the mince meat normalized by specifications of TU U 10.1-37792346-002:2021 “Sausages produced of meat of poultry, red caviar and seaweeds of nori”. The study was carried out in use of three mixes, which contained 5.0 %, 7.0 % and 8.0 % of spelt flour hydrated previously in ratio of 1:1 used instead of 3-6 % of chicken meat put in the control mix. The content of olive oil in mixes of experimental mixes was of 28.0 %, 27.0 % and 26.0 % (experimental samples № 1,2, and 3, respectively), what was less of sunflower oil in the control mix (30,0 %). It was shown that the proposed samples of mince meat mixes contain 15,6 % of albumen when the mass part of spelt was 5,0 %, 15,5 % at the part of spelt of 7 % and 15,3 % when the mix contains 8,5 % of spelt what coincides in limits of error of measurement with the mass part of albumen in the control mix (15,4 %). Finally, use of such substances permit to decrease the content of meat in mixes in development by 3-6 % as compared with the control mix. Hence the decisive factor in choose of formulation of the mix recommended for the following study was the complex of organoleptic properties of frankfurters produced of meat-based mixes enriched by spelt flour. The values of properties to compare by the five-units scale assessed by experts were appearance, view on cut surface, smell, and taste, and their integrated values were of 4.46 (control sample), 4.50 (experimental №1), 4.70 (experimental №2), and 4.52 (experimental №3). Taking these units into consideration, we choose for the next study the experimental sample № 3. The finishing stage of investigation was studying of bacteriological stability of frankfurters, which showed that their experimental compositions are character by dramatically less speed of increasing of level of pollution of the mass by mesophylous aerobic and conditionally anaerobic microorganisms, and absence of pathogenic microorganisms and colon bacillus in all products produced of all tested milled mince meat samples. The results of work in complex study was recommendation to mass production of frankfurters which formulation includes as ingredients of 50.5 % on chicken meat, 28.5 % of olive oil, 7 % of spelt flour, and 2.0 % of dried champignons.