The safety of sausages with the use of protein and mineral additive
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. The expediency of multifunctional ingredients use in the composition of boiled sausages was scientifically grounded. The use of protein and mineral additive (PMA) that al lows to improve simultaneously technological and consumable characteristics of boiled sausages was offered. The accordance of safety indicators of developed products to the current requirements was found. Methods.Positive PMA influence on microbiological characteristics was proven. The deterring of microorganisms accumulation in sausage products with PMA due to reducing the amount of free moisture and preserving influence of calcium citrate in PMA composition was determined. Results. The absence of pathogenic and potentially pathogenic microorganisms in the products was confirmed. The estimation of toxicological safety indicators, including toxic elements, nitrosamines and aflatoxin B1 was conducted. The accordance of toxicological indicators of developed products to actual regulations was proved. The dynamics of lipid oxidation of boiled sausages during storage was investigated. It was found that the accumulation of free fatty acids and peroxides in the products with PMA occurs more slowly, due to the antioxidant properties of calcium citrate. Conclutions. The absence of PMA negative effect on the organoleptic characteristics of meat emulsion products was proven. The detail chemical analysis was performed. It was proved that developed sausage products are characterized with better biological and nutritional value. Based on the conducted studies it was proved that the use of PMA in the boiled sausages composition allows to increase the level of products’ safety, to improve its nutritional and biological value and to create more favorable consumable characteristics.
Authors and Affiliations
Inna Shurduk, A. Shurduk, M. Serik, S. Antonenko
Keywords
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