Technology and characteristics of boiled sausages enriched with dietary fibers of Plantago Psyllium l.

Abstract

This study is based on the thesis that the lack of dietary fibers in the diet of the population is a problem that needs to be solved by the production of enriched mass-consumption products. The proposed formulation of boiled sausages includes a highest grade beef (as the main raw material), bold pork, chicken eggs and powder milk with different levels of replacement of pork for the flour from the husk of Plantago psyllium L. Sodium Nitrite was not added, the polyamide shells with a diameter of 60 mm were used. The technology of boiled sausages is described. The optimum dosage of flour (2.35%) from the husk of Plantago psyllium L. is defined through simulation. It is shown that the addition of this ingredient in boiled sausages leads to a slight decrease in protein, fat and an increase in the mass fraction of carbohydrates. However, within the examined limits it does not lead to a decrease in biological value. The additive positive effect of dietary fibers of Plantago psyllium L. husk (arabinoxylans) on the functional and technological properties and organoleptic characteristics of cooked sausages is defined. In this regard, there is the possibility of using the flour from the husk of Plantago psyllium L. not only as a functional food ingredient – dietary fiber, but also as a water-retaining agent that improves the consumer properties of the product. The expiry dates for boild sausages are set. These expiry dates have not decreased compared to the control samples and amounted to 7 days at a temperature of +2...+6 °C. The compliance with safety indicators of the developed products to the requirements of technical regulations is shown. The regulatory documentation is approved and three patents are received. Economic efficiency of production of boiled sausages, enriched with flour from the husk of Plantago psyllium L. reaches 4000 RUB per ton of product.