JUSTIFICATION OF BOILED SAUSAGE TECHNOLOGY WITH INCREASED PROTEIN CONTENT
DOI:
https://doi.org/10.15421/jchemtech.v34i1.337073Keywords:
boiled sausage products, protein, amino acids, minerals, nutrient composition, nutritional value.Abstract
Boiled sausages are popular meat products among consumers. At the same time, the question arises of increasing the nutritional value, in particular, in terms of protein content, of boiled sausages. The purpose of this work is to substantiate the use of sodium caseinate, amaranth flour, collagen protein, psyllium as dietary fiber, dihydroquercetin and sea salt in the technology of boiled sausage. It was found that the experimental sample had an increased protein content by 2.7 %, a reduced fat content by 4.1 %, and moisture by 2.5 %; improved moisture-retaining (94.8 %) and moisture-binding (82.7 %) capabilities compared to the control sample. Increasing the pH to 6.34 compared to the control sample (6.19) contributed to reducing moisture loss during heat treatment and improving texture. The experimental sample exceeded the control in terms of mass fractions of all essential amino acids: valine – by 128 mg, histidine – by 57 mg, leucine – by 176 mg, isoleucine – by 99 mg, threonine – by 83 mg, lysine – by 147 mg, methionine + cystine – by 63 mg, tryptophan – by 27 mg, phenylalanine + tyrosine – by 196 mg. The experimental sample had an increased content of individual minerals compared to the control: calcium – by 9.1 mg, iron – by 308 μg, magnesium – by 11.5 mg, phosphorus – by 32.5 mg, potassium – by 20.9 mg, sodium – by 16 mg, zinc – by 0.13 mg, selenium – by 0.76 mg. Thus, a new technology of boiled sausage with an increased content of complete amino acid composition of total protein and minerals has been developed. The developed boiled sausage will expand the range of meat products for people with an active lifestyle.
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