Research of Nutritional and Biological Value of the Semi Smoked Meatcontaining Sausage

Abstract

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods.
 The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%.
 The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

“…Our value is slightly higher because the formulation included horsemeat which is rich in PUFA. Our findings are consistent with prior research [ 39 ] showing that semi-smoked sausages made with duck meat have a significant polyunsaturated fatty acid content. Authors [ 42 ] also obtained a ratio for traditional sausages (8.26) over goods that were either locally sourced (16.80) or were conventional (13.75).…”

“…According to Turhan et al [ 38 ], total fat levels influenced the energy content of beef products because lipids supply 9 kcal/g of energy, which is much more than the energy given by proteins (4.02 kcal/g) or digested carbs (3.87 kcal/g). Similar outcomes were observed by Pintado et al [ 16 ] when they used a chia and oat emulsion gels, while Bozhko et al [ 39 ] used a soybean isolate to achieve the same effect to replace some of the pork.…”

Medical and biological studies of meat polycomponent products based on regional raw materials

“…That is, the relative increase in the animals of the experimental groups was almost a third of the starting live weight of the animals -33.96-38.18 %. The positive effect on the growth dynamics in rats is explained by the presence of protein of mainly animal origin in the functional research products, balanced in terms of amino acid composition [12,13].…”

The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition

“…We determined the fatty acid composition of semi-smoked sausages by gas-liquid chromatography using the automated gas chromatograph Kupol-55 [35]. To determine the fat-acid composition of the sausages, a sample was prepared by extracting the lipids.…”