Improvement of sausage production technology

Abstract

The article presents the results of research on the use of the commercial drug Psyllium in boiled sausage technology, in order to inhibit the possible residual amount of antibiotics. Based on the data of the indicator changes, the optimal dosage was determined, which amounted to 2% of the weight of the main raw material, while maintaining the moisture-binding, water-holding, and fat-holding capacity at 78.85, 85.68, and 80.11%, respectively, and emulsifying ability and stability of the emulsion at 60.12 and 53.48%, respectively. Experimental tests have allowed us to design the recipes of boiled sausages enriched with the biologically active additive Psyllium with high mass fraction of protein (from 12.5 to 15.8%) and low fat content (from 17.2 to 27.3%) compared to the ones presented in the market. It was demonstrated that inhibition of the antibiotic activity is manifested when the biologically active additive Psyllium is introduced into the recipes of boiled sausages at the concentration of 2% of the weight of raw materials.