. The production of sausages without the use of phosphates and sodium nitrite improves the quality and safety of the product, meeting the demand of consumers for natural and healthy food products. The purpose of the study was to investigate various technological aspects of sausage products that would improve their quality indicators, be attractive to the consumer, and have a positive impact on human health. Organoleptic qualities were evaluated by the appearance, consistency, type of minced meat on the cut, smell, taste; protein content – by Kjeldahl method; moisture content – by drying the suspension in a drying cabinet at a temperature of 103 ± 2°C to a constant mass; fat content – by extraction and weight Soxhlet method; moisture retention capacity – by centrifugation; penetration stress – by recalculation of penetration using a needle indenter; output of the finished product – by weighing before and after heat treatment. The replacement of sodium nitrite with organic nitrite based on chard powder was studied together with a bacterial culture that, as a result of interaction, produces nitrate reductase and reduces nitrate to nitrite (samples 1, 2), in samples 3 and 4, chard powder was replaced with beet juice. All samples were pink in colour. Replacing phosphates with amylopectin starch gave the developed sausages an elastic and juicy consistency, increased the moisture retention capacity by 4.6%-6% compared to the control sample, and penetration stress by 31%-53%. The use of sous-vide technology provided the developed sausage samples with a more pronounced good taste of each recipe ingredient separately, a delicate, elastic consistency, a uniform colour on the cut, and a higher yield by 1.8%- 3.3%. Replacing fatty raw materials with dietary ones, and cooking sausages in heat-resistant bags with vacuuming provided an increase in protein by 8.7%-16.7% and a reduction in fat by almost two times. The practical value of the study was to obtain a dietary product that meets the needs of modern people in a healthy diet
Organic production, which is focused on the production of high-quality, high-nutritional and environmentally friendly food products, is becoming increasingly relevant in developed countries, in particular, Ukraine. The purpose of the study is to determine the quality and nutritional value of organic dried sausages. For its implementation, physico-chemical, microbiological, organoleptic, and statistical research methods and approaches to abstraction, synthesis, analysis, systematisation, and generalisation of data are used. Three types of sausages are selected for the study: Sample 1, Sample 2, and Sample 3. As a result of the study, it is identified that all indicators of the investigated samples are controlled and meet the requirements of regulatory documents. During the organoleptic assessment, it is identified that all the investigated samples had a dry surface without damage, an elastic consistency, and a pleasant smell with the aroma of spices. The difference was observed only in colour, it was from dark pink to dark red, which is due to different recipes of sausages. Microbiological analysis of the products shows that there was no pathogenic microflora in all samples. According to the results of the physico-chemical analysis, it is identified that the content of moisture, salt, and sodium nitrite was within the normal range. The difference was observed in protein and fat content. The first sample of sausage showed the lowest protein content (14%), while the second and third samples showed 16.2% and 19.2%, respectively. Substantial differences were also observed in the fat content of the finished product. The lowest level of this indicator was in Sample 3 and was 6.4%, which is 22.8% and 13.6% lower compared to Sample 1 and Sample 2. This difference in protein content is due to the different composition of raw materials of the investigated samples. The lowest caloric content (134 kcal) is identified in Sample 3 sausage, which had the highest protein levels and the lowest fat content. The results obtained practically allow assessing the dietary characteristics of the investigated assortment and orient the consumer in choosing a product in accordance with their individual preferences and needs, characteristics, and nature of the diet
Vitamin-mineral deficiency is quite common in the world, which negatively affects the growth and development of children, provokes the development of chronic pathologies, allergic conditions. Children and pregnant women are particularly sensitive to this condition. Considering the vitamin and elemental composition of each of the drugs, it becomes necessary to examine the effect of various complexes on the body. The purpose of the study is to examine the morphological state of organs from the use of a vitamin-mineral complex during normal pregnancy in white rats and their offspring and examine the elemental analysis of target organs and whole blood. The experiment was conducted on pregnant female white laboratory rats and their offspring to achieve this goal. Histological, ultramicroscopic, morphometric, atomic-absorptic, functional methods, and statistical analysis are used for the study. A positive effect of the vitamin-mineral complex of the selected composition on both pre- and postnatal development of offspring is identified. The average offspring rate increased by 9.79% (p = 0.0443), while the stillbirth rate decreased by 81.82% (p = 0.0324). The absence of negative side effects of the complex on the development of basic reflex and behavioural reactions, motor activity, and cognitive activity of offspring is proved. A positive effect on the morphological characteristics of the liver, brain, heart, and kidneys is evident: the number of full hepatocytes in mature animals increased by 8.17% (p = 0.0482), and in young animals – by 5.03% (p = 0.0137), in the brain tissue of 7-day-old animals, the number of neurons increased by 7.70% (p = 0.0438), and the number of functionally defective neurons decreased. Microelement analysis of organs identified a tendency to increase the amount of a number of trace elements, which was reflected in the improvement of the antioxidant systems pf the body. A positive effect of the complex on the processes of hematopoiesis is noted. The results obtained can become morphological evidence for the choice of correction of macro-, microelement, and vitamin balance, prevention of its deficiency in pregnant women, and prevention of the development of deficient conditions in infants
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