Biological value of semi-smoked sausages with cedar oil cake

Abstract

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage. Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days. Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity. Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.