Development of the production technology of cooked sausages with the use of plant raw materials

Abstract

The dissertation substantiates the methodology and scientific basis of the production of various meat cooked sausages enriched with vegetable raw materials. Boiled sausages have a rich taste, high protein content and are convenient for daily use. The main raw materials for sausage are pork and beef. They contain a significant amount of refractory fats, cholesterol and saturated fatty acids (mainly stearic). Excessive consumption of traditional raw materials and products from them can negatively affect the health of consumers. Available data indicate that a plant-based diet reduces the risk factors of atherosclerotic cardiovascular diseases and prevents the development of coronary heart disease. Therefore, the use of vegetable ingredients enriched with fiber, protein, natural pigments and easily digestible fats is relevant, as it will allow to rationally reduce the amount of animal fats and improve the quality of sausage products. The use of plant ingredients in the required amount improves the physico-chemical, structural-mechanical, biological, microbiological, technological and organoleptic properties of products. According to WHO recommendations, to meet physiological needs for nutrients, the human body needs to consume more than 20,000 compounds of plant, animal and microbiological origin. Such products include meat products that make up the diet of a modern person. Therefore, the use of natural plant additives in combination with various meat raw materials can be considered a promising direction of research. The purpose of the research is the scientific substantiation and development of the technology for the production of cooked sausages from various types of meat enriched with vegetable raw materials. The object of the research is the production technology of cooked sausages with a reduced content of animal fats, using functional natural plant raw materials. The subjects of the study were pork (lean pork, pork fat), poultry (ducks and chickens), taro paste, wheat bran, beetroot powder, ginger and onion juice, rice wine, fermented rice, starch, phosphates, sodium isoscorbinate and model samples of cooked sausages are enriched with vegetable ingredients. The research methodology is based on scientific evidence and experimental studies aimed at the analysis and study of the chemical composition of meat and vegetable raw materials. The formed and substantiated scientific hypothesis, in the theoretical part of the study, was confirmed in the process of experimental research. The following research methods were used in the work: physico-chemical (moisture, protein, fat, minerals, product yield, pH), structural-mechanical (shear stress, hardness, elasticity, chewing ability, elasticity, shear force), color (redness a*, brightness L*, saturation b*), biochemical (determination of acid number, malondialdehyde, DPPH), sensory (color, consistency, taste, aroma, appearance, comprehensive evaluation), mass spectrometric (determination of aroma) microstructure and microbiological. Based on the results of the research and the obtained data, the innovative technology for the production of cooked sausage products with vegetable raw materials (taro paste, wheat bran, beetroot powder, fermented rice, ginger and onion juice, oil-gelatin emulsion) is substantiated. The work was carried out in several stages. The first chapter is devoted to the analysis and generalization of the scientific and technical literature on the characteristics, functions and use of poultry meat as a raw material for sausage products. Natural plant raw materials are characterized as sources of: protein, dietary fibers, dyes, antioxidants, as well as functional ingredients (phosphates, gelatin) and the influence of other additives on the quality and safety of sausage products. Traditional and modern technologies for the production of boiled sausages are analyzed. The second chapter "Organization, methodology and methods of research" provides the object, a list of research materials and methods, and a structural diagram that reflects the sequence of conducting the main stages of research. The experimental part of the work was carried out in the laboratory conditions of the School of Food Sciences of the Henan Institute of Science and Technology (China). The technology was tested in production conditions and implemented at the FOP "Klymenko L.O." and FOP "Filon A.M." (city of Sumy), Guangxi Zhifu Agricultural Development Co., Ltd and Guilin PLANT Biotechnology Co., Ltd (Guangxi Province, China). In the third chapter, technological regimes are determined and the production process of taro paste from root crops "Areca taro" is analyzed according to food composition, organoleptic evaluation, physico-mechanical indicators, infrared imaging, aroma, and a study of the influence of different amounts of taro paste on the quality characteristics of cooked pork sausages is carried out. It was determined that the optimal amount of taro paste is 8%. The indicated amount ensures minimal weight and moisture loss of sausages during cooking, increases the protein content by 1.34 times, and reduces the amount of animal fat by 1.6 times, compared to the analogue. There were proposals for the development of technology for boiled sausages yes, replace part of the pork meat with duck meat in the amount: 40%. The set amount of duck meat gives the sausage product better elasticity and reduces the cutting effort by 1.26 times and contributes to color saturation. Wheat bran in the amount of 1.2 кg was used to enrich cooked sausages with dietary fiber and protein, which ensured the structural stability of the protein framework due to its gel-forming properties in combination with the framework of protein tissues. The temperature and time parameters of the heat treatment of cooked sausages with vegetable raw materials are substantiated and determined: cooking temperature - 75-85˚С, duration - 60-80 minutes. In the fourth chapter, on the basis of the obtained instrumental results, the optimal formula of prescription indicators (taro paste - 16 kg, wheat bran - 1.5 kg, phosphate complex - 0.3 kg) was derived using the method of orthogonal modeling. The effect of the dosage efficiency of dyes (fermented rice - 0.3%, red beet powder - 0.2%), antioxidants (ginger-onion juice - 5%, sodium isoscorbinate - 0.2%) and animal fat substitutes (oil-gelatin emulsion - 3%) on the course of physico-chemical, biochemical, microbiological, structural-mechanical, organoleptic indicators of boiled sausages from different types of poultry meat. Technological additives gave a characteristic red color, an elastic and tender consistency, contributed to the inhibition of oxidation processes and provided the highest organoleptic evaluation. The fifth chapter is devoted to the development of innovative technologies for cooked sausages from various types of meat enriched with vegetable raw materials: - Recipe 1 (boiled sausage with pork meat and taro paste): pork meat - 80%, taro paste - 8%, wheat bran – 1.2% and natural dyes – 0.2%. - Recipe 2 (boiled sausage with pork and duck meat): pork meat – 50 %, duck meat - 40%, taro paste - 8%, wheat bran – 1.2%, natural dyes - 0.2%. - Recipe 3 (boiled sausage with boned poultry meat (ducks and chicken), taro paste, antioxidants, gelatin-oil emulsion, natural dyes): duck meat - 56%, chicken meat - 40%, taro paste - 16%, wheat bran - 1.5%, emulsion (gelatin-oil) - 3%, antioxidants - 5.2% and natural dyes -0,5%. In the sixth chapter, an assessment of the socio-economic effect of the development and implementation at food enterprises of the technology for making cooked sausages from various types of meat with the addition of taro paste was carried out. It is shown that the determined technological principles of new products made it possible to ensure complex processing of Areca taro root crops, which contributed to the reduction of the production cost and increased the efficiency of the technological process.