Sausage technology for food sustainability : recipe, color, nutrition, structure

Abstract

Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used as a food coloring, a source of nitrites, complete protein, unsaturated fatty acids and minerals. Research shows the technology of red sausages, which is based on white sausages in Poland (Biała kiełbasa) and Germany (Weißwurst) and its analysis in terms of food sustainability. Dried beetroot was added to recipe in amount of 0 % (B0), 0.5 % (B1), 1.0 % (B2), 1.5 % (B3), 2.0 % (B4) and 2.5 % (B5) to chicken fillet. Pork rind is replaced in recipe with snail powder 0 % (B0), 15 % (B1), 30 % (B2), 45 % (B3), 60 % (B4) and 75 % (B5). Color of red sausages for B3 was best combined with Ukrainian cuisine. Texture profile analysis for B3 had similar values to B0 for chewiness at 306.6. Overall acceptability of B3 was higher than B0 by 8.92 % and amounted to 8.67. Physicochemical indicators for B3, such as pH 5.81, peroxide value 0.248 g/100 g and thiobarbituric acid reactive substances 0.667 mg/100 g were better than B0. For B3 moisture content was 57.81 %, protein 15.72 %, ash 3.36 % and fat 3.40 %. This research is development of method for production of other food products to meet the criteria of food sustainability. Red sausages can be used for food in households, restaurants, fairs and festivals.