Open AccessStudy of Quality Indicators of Cooked Sausage Products with Components of Plant Origin
Author(s) -
Tamara Senotrusova,
Yuliia Furmanova,
Fatima Darwish,
Т К Каленик,
E.V. Dobrynina,
T.V. Vladykina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/937/2/022106
Subject(s) - food science , organoleptic , wine tasting , micronutrient , raw material , population , business , quality (philosophy) , microbiology and biotechnology , mathematics , chemistry , biology , wine , medicine , environmental health , organic chemistry , philosophy , epistemology
In various regions of the Far East, the nutritional status of the population suggests that the diet of Russians is characterized by excessive consumption of animal fats, as well as micronutrients. Based on this, it will be promising to enrich the macro-and micronutrients of ordinary food products such as boiled sausage products for the benefit of the consumer. The use of vegetable raw materials in the production of meat products enrich them with functional ingredients, increase their digestibility and get products that meet the physiological norms of nutrition, contribute to the improvement of their therapeutic and preventive properties and the stabilization of consumer properties. The results of the tasting evaluation of the presented samples allowed us to draw conclusions about the possibility of improving the organoleptic parameters by adding raw materials of plant origin in various combinations and mass fraction. The use of carmine made it possible to get a color familiar to the buyer and to abandon the use of artificial food additives. Partial replacement of animal fat with soybean oil allowed to give the product useful properties and improved the appearance of the product.