IMPROVEMENT OF TECHNOLOGY FOR SAUSAGES USING FUNCTIONAL INGREDIENTS
DOI:
https://doi.org/10.15421/jchemtech.v34i1.344952Keywords:
cooked sausage products, unctional ingredients, chia seed powder, rosemary extract, microbiological indicators, acid number, peroxide number.Abstract
The article presents the results of a scientific study aimed at improving the technology of cooked sausage products by introducing functional ingredients of natural origin – rosemary extract and chia seed powder. Particular attention is paid to their effect on physicochemical, technological, microbiological indicators andlipid oxidation indicators (acid and peroxide values) during storage. As part of the experiment, traditional raw materials were partially replaced in two ways: 50 % of vegetable oil was replaced with oil containing 80 % rosemary extract, and semi-fat pork was replaced with gel made from chia seed powder in quantities of 2.5%, 5 % and 7.5 %. The study was conducted on the basis of a control sample manufactured in accordance with the current DSTU. Qualitative and quantitative indicators were assessed using physicochemical, organoleptic, technological and microbiological criteria, as well as oxidative processes dynamics in the lipid fraction of the product. The results showed that the addition of functional ingredients does not worsen , but, stabilises microbiological indicators and does not accelerate oxidative processes during storage. The most balanced functional, technological, sensory and antioxidant properties were found in the sample with 5 % chia powder, where an optimal ratio of moisture retention capacity, structure, oxidation intensity and organoleptic characteristics was observed. The use of oil with rosemary extract provided a pronounced antioxidant effect, increased lipid stability and colour stability, while chia seed powder contributed to a reduction in the proportion of animal fats and an increase in the nutritional and biological value of the products. The practical significance lies in the possibility of implementing the proposed recipe and technological modification in industrial conditions without changing production equipment, which makes the approach technologically and economically feasible. The results obtained can be used to create a line of functional cooked sausage products with improved safety, stability and value.
References
European Parliament and Council of the European Union. (2008). Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, L354/16.
Chernyushok, O., & Biryuk, Y. (2024). Improving the technology of boiled sausages using plant and milk proteins. Scientific Works of NUFT, 30(1), 119–128. https://doi.org/10.24263/2225-2924-2024-30-1-12
Matsuk, Y., Geredchuk, A., & Bleskov, I. (2024). Improving the technology of pate products by using additives from non-traditional raw materials of plant origin. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 26(102), 54–59. https://doi.org/10.32718/nvlvet-f10208
European Parliament and Council of the European Union. (2008). Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods. Official Journal of the European Union, L354/34.
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2019). Natural antioxidants from seeds and their application in meat products. Antioxidants, 8(11), 429. https://doi.org/10.3390/antiox8110429
Fernández-López, J., Viuda-Martos, M., Sayas-Barberá, M. E., Navarro-Rodríguez de Vera, C., Lucas-González, R., Roldán-Verdú, A., ... Pérez-Alvarez, J. A. (2020). Chia, quinoa, and their coproducts as potential antioxidants for the meat industry. Plants, 9(10), Article 1359. https://doi.org/10.3390/plants9101359
Karpińska-Tymoszczyk, M., Danowska-Oziewicz, M., & Draszanowska, A. (2021). Effect of the addition of chia seed gel as egg replacer and storage time on the quality of pork patties. Foods, 10(8), Article 1744. https://doi.org/10.3390/foods10081744
Sebranek, J. G., Sewalt, V. J. H., Robbins, K. L., & Houser, T. A. (2005). Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69(2), 289–296. https://doi.org/10.1016/j.meatsci.2004.07.010
Bellucci, E. R. B., Bis-Souza, C. V., Domínguez, R., Bermúdez, R., & Barretto, A. C. d. S. (2022). Addition of natural extracts with antioxidant function to meat products. Biomolecules, 12(10), 1506. https://doi.org/10.3390/biom12101506
Senna, C., Soares, L., Egea, M. B., & Fernandes, S. S. (2024). The techno-functionality of chia seed and its fractions as ingredients for meat analogs. Molecules, 29(2), 440. https://doi.org/10.3390/molecules29020440
Strashynskyi, I., Pasichnyi, V., & Hrechko, V. (2019). The studying of the influence of chia seeds grinding degree to the gelatinazation ability. Scientific Notes of V. I. Vernadsky Taurida National University, 30(69), 102–107. https://doi.org/10.32838/2663-5941/2019.3-2/19
Atashkar, M., Hojjatoleslamy, M., & Boroujeni, L. S. (2018). The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage. Food Science & Nutrition, 6(4), 1015–1022. https://doi.org/10.1002/fsn3.620
Álvarez-Martínez, F. J., Barrajón-Catalán, E., Herranz-López, M., Micol, V. (2021). Antibacterial plant compounds, extracts and essential oils: An updated review on their effects and putative mechanisms of action. Phytomedicine, 90, 153626. https://doi.org/10.1016/j.phymed.2021.153626
Talukder, S. (2017). Effect of dietary fiber on properties and acceptance of meat products: A review. Critical Reviews in Food Science and Nutrition, 55(7), 1005–1011. https://doi.org/10.1080/10408398.2012.682230
El Adab, L., Essarioui, A., & Abid, M. (2020). Essential oils as natural food preservatives: Mode of action, stability, and industrial applications. Critical Reviews in Food Science and Nutrition, 60(12), 2380–2394. https://doi.org/10.1080/10408398.2019.1632258
García, M. L., Dominguez, R., Galvez, M. D., Casas, C., & Selgas, M. D. (2002). Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Science, 60(3), 227–236. https://doi.org/10.1016/s0309-1740(01)00125-5
Vera-Cespedes, N., Muñoz, L. A., Rincón, M. Á., & Haros, C. M. (2023). Physico-chemical and nutritional properties of chia seeds from Latin American countries. Foods, 12(16), 3013. https://doi.org/10.3390/foods12163013
Novgorodska, N., Bernyk, I., & Ovsienko, S. (2024). Chopped meat semi-finished with quinoa seeds and pumpkin fiber. Food Resources, 12(22), 132–142. https://doi.org/10.31073/foodresources2024-22-14
Pasichnyi, V., Shevchenko, O., Tischenko, V., Bozhko, N., Marynin, A., Strashynskyi, I., & Matsuk, Y. (2024). Substantiating the feasibility of using hemp seed protein in cooked sausage technology. Eastern-European Journal of Enterprise Technologies, 4(11), 56–66. https://doi.org/10.15587/1729-4061.2024.310668
Bozhko, N., Pasichnyi, V., Marynin, A., Tischenko, V., Strashynskyi, I., & Kyselov, O. (2020). The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition. Eastern-European Journal of Enterprise Technologies, 3(11), 38–46. https://doi.org/10.15587/1729-4061.2020.205201
Vázquez-Ovando, A., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT - Food Science and Technology, 42(1), 168–173. https://doi.org/10.1016/j.lwt.2008.05.012
Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2012). Chia seeds: Microstructure, mucilage extraction and hydration. Journal of Food Engineering, 108(1), 216–224. https://doi.org/10.1016/j.jfoodeng.2011.06.037
Rani, R., Yadav, S., Thakur, N., Kumar, S., Han, H., Alturki, H. A., Raposo, A. (2024). Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber-enriched chicken meat nuggets. LWT - Food Science and Technology, 191, Article 115574. https://doi.org/10.1016/j.lwt.2023.115574
Cofrades, S., Serdaroğlu, M., Egbert, W. R., Utrera, M., & Jiménez-Colmenero, F. (2017). Fat reduction in emulsified meat systems by using gellan gum and psyllium fiber: Effects on physicochemical and sensory quality. Meat Science, 133, 159–166. https://doi.org/10.1016/j.meatsci.2017.06.014
Derzhspozhyvstandart of Ukraine. (2005). Boiled sausages. General specifications (DSTU Standard No. 4436:2005).
Derzhspozhyvstandart of Ukraine. (2017). Sausage products and meat products. Methods for determination of microbial contamination (DSTU Standard No. 8720:2017).
Lorenzo, J. M., Munekata, P. E. S., Domínguez, R., Pateiro, M., Saraiva, J. A., & Franco, D. (2018). Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description. Innovative Food Science & Emerging Technologies, 48, 49–60. https://doi.org/10.1016/j.ifset.2018.05.019
Bozhko, N., Pasichnyi, V., Tischenko, V., Marynin, A., Shubina, Y., & Strashynskyi, I. (2021). Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.). Eastern-European Journal of Enterprise Technologies, 4(11), 58–65. https://doi.org/10.15587/1729-4061.2021.237806
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Oles Honchar Dnipro National University
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
