INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR

Abstract

There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, В12 and microelements, including iodine and selenium, as an enriching ingredient. One of problems for today is an increase of the population with endocrine disorders. It is possible to prevent this problem by timely prophylaxis as consumption of products with iodine. Modern studies in molecular pharmacology have proved that for assimilating iodine by the organism, the “presence” of other nutrients, intensifying its assimilability and being its synergists is needed. The method of inversion voltamperometry and the one of high-effective liquid chromatography were used in the study. It has been established, that sausage products contain in their composition after 30 days of storage vitamins: А – 0.4; Е – 0.3; С – 17; В6 – 0.32; В9 – 0.4; В12 – 0.03, mg/100g. And microelements: Fe – 5.0; Mg – 340, Z – 8.5, Cu – 0.95; Se – 0,026; І – 0,025, mg/100g. That satisfies: 50; 150; 30,9; 150; 200; 100 % of the daily need in vitamins А; Е; С; В6; В9; В12, respectively and 50; 97; 85; 95; 37; 37.5 % of the daily need in microelements Fe; Mg; Z; Cu; Se; І, respectively. Comparing with a control recipe, enriched products have the increased content of nutrients – iodine synergists that provide essential advantages, “covering” deficiency conditions in other substances, needed for iodine assimilation. Let’s assume that it will be an effective prophylaxis for persons with iodine-deficiency diseases