Open AccessEffect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages
Author(s) -
Bahytkul Assenova,
Kumarbek Amirkhanov,
Ирина Александровна Долматова,
Т. А. Зайцева,
Yuliya Somova,
О. В. Горелик,
Л. Ф. Пономарева,
Vera Zhirova,
S. A. Zhukovskaya
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.k1992.0981119
Subject(s) - food science , chemistry , food additive , biological value , calcium , organic chemistry
Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.