Open AccessMethod for producing sausages, licopine enriched
Author(s) -
И Ф Горлов,
М.И. Сложенкина,
S.E. Bozhkova,
L.F. Grigoryan,
Diana Sergeevna Andryushchenko
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082047
Subject(s) - lycopene , organoleptic , food science , recipe , filler (materials) , carotenoid , raw material , chemistry , mathematics , materials science , organic chemistry , composite material
The use of additives of plant origin allows to stabilize the functional and technological properties of raw materials, increase the biological value, improve the organoleptic characteristics of the finished product. Lycopene is one of the supplements of interest. Like other carotenoids, lycopene is a fat-soluble nutrient. This means that it is better absorbed when consumed with fats. The product with the highest concentration of lycopene is tomato. Although it is found in many other plant products. The aim of this work was to develop a recipe for sausages with a filler containing lycopene. In the course of the research, the basic quality indicators of enriched cooked sausage products were studied: organoleptic and physicochemical. In addition, an experiment was carried out that revealed the quantitative content of lycopene in three variations of the filler: tomato juice, fresh tomato and ketchup. Sausages with a filling inside provide an opportunity to enrich and diversify the diet of consumers. And also they allow the manufacturer to increase the yield by introducing filler.