Abstract:
In today's world, the issue of creating
complete food products is relevant for
the development of food technology. One
of these areas is devoted to solving the
problem of preventing iron deficiency
conditions arising from iron deficiency
in the diet.
To enrich the diet with necessary
nutrients and reduce the loss of valuable
raw materials, it is relevant to justify
innovative technologies of sausage
products.
The object of the study is the
technology of blood sausages with the
addition of eggplant powder and green
buckwheat.
In the process of modeling the recipe,
eggplant powders for blood sausage were
added in an amount of 5, 10, 15, 20 % by
weight of unsalted raw materials. The
optimum concentration was found to be
10 % powder.
It was determined that the
introduction of plant additives into the
stuffing increases the pH value from 6.35
in the control to 6.52 in the experimental
sample of the finished sausage.
The introduction of the additive
increases the moisture-retaining capacity
of the stuffing proteins in the experimental
samples by 6.28–6.87 % compared to the
control.
The research found that the
introduction of unconventional ingredients
positively affects the changes in pH (norm
6.5–6.8), which during 5 days of storage
was within 6.5–6.52. The control sample
on the day of preparation had a pH of 6.5.
During storage, the pH decreased
dramatically, which indicates increased
acidity, accordingly affects the quality
of the finished product and confirms the
short storage duration.
As a result of laboratory studies
of microbiological safety indicators,
only mesophilic aerobic and facultative
anaerobic microorganisms were detected
in the experimental samples, the number
of which does not exceed the standards.
No ochratoxin A (OTA) was found
in the studied blood sausage samples,
indicating the safety of the developed
product
