COMPARATIVE STUDIES OF THE PROPERTIES OF BOILED SAUSAGES OF FUNCTIONAL PURPOSE WITH TOMATO POMACE OR THEIR SUBCRITICAL EXTRACTS
DOI:
https://doi.org/10.15421/jchemtech.v33i4.336084Keywords:
boiled sausages;, tomato pomace;, subcritical extracts;, functional properties;, nutritional value;, consumer properties;, antioxidant properties.Abstract
The development of technologies for functional cooked sausages (CS) involves reducing fat and salt content, eliminating sodium nitrite, and enriching their composition with tomato purée (TP) or their subcritical extracts. The purpose of the work is to investigate the properties of CS made using TP or their subcritical extracts. Methods: subcritical extracts of TP were obtained in a high-pressure reactor RVD-2-500; study of the properties of objects – using generally accepted methods. Results. Replacing 40 % of pork with chicken meat; removing sodium nitrite from the composition of CS, replacing 60–62 % of table salt with a mixture of spices and adding to the recipe composition of TP (in the form of powder – 3 %, 6 %, 9 %) or their subcritical extract (2 %, 4 %, 6 %), with their subsequent organoleptic evaluation allowed us to select samples with the addition of 6 % TP and 4 % TP extract. The improvement of the technology led to the enrichment of CS with dietary fibers, carotenoids (mainly lycopene), made it possible to reduce the hardness of VK by 2.1–8.1 %; improve chewing properties by 1.02–1.07 times; reduce fat content, increase the content of crude fiber, cooking yield and emulsion stability. There was a slight increase in the brightness of CS samples with TР and an increase in red color. The presence of lycopene led to an increase in the antioxidant properties of the samples: after 10 days of storage, the TBARS index for samples with 6 % TР and 4 % TР extract had values of 1.7 and 1.8, and the control sample had 2.3 mg of malondehydrate/kg. Microbiological indicators of all samples met the current requirements. Conclusions: samples with 6% TB and 4 % TР extract were positively perceived by experts and increased the nutritional value and consumer properties of CS.
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