Development of boiled sausage technology using vegetable raw ingredients

• Main Authors: A. A. Hayrapetyan, V. I. Manzhesov
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-05-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: advanced technologies, new recipes, food, herbal ingredients, meat products, cost reduction
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2437

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.