Using a functional component in the production of cooked smoked sausage

The use of buckwheat flour in the technology of semi-smoked sausage

“…The complete recipes for the model samples of semi-smoked sausages are shown in Table 1. The salting of raw meat in all variants of the experiment was carried out with a previously prepared brine under the recipe of experimental samples of semi-smoked sausage [17]. Following the research methodology, five samples of cased semi-smoked sausage were produced [17].…”

“…The highest value was found in the experimental sample, 71.3% (Figure 2). The results showed that the moisture-binding capacity of the minced meat in the experimental samples differed [17]. Thus, the highest value of the moisture-binding capacity was found in the experimental sample No.…”

“…The appearance of the examined samples differed significantly from each other by the variants of the experiment. The best was the control sample and variants with hydrated buckwheat flour in the quantity of 6 and 8% to the weight of meat raw material (5 points), and the worst were variants with 10 and 12% of buckwheat flour (4 points) [17]. The colour characteristics of semi-smoked sausage (on the cut) also differed between the variants.…”

“…4 is 420 and 390 Pa (Figure 3). The studied physicochemical, functional-technological and structural-mechanical indicators of the minced meat system correlate with organoleptic indicators of the experimental product [17].…”

“…The colour characteristics of semi-smoked sausage (on the cut) also differed between the variants. In this respect, preference was given to the control and experimental samples with 6.0% hydrated buckwheat flour (5 points) [17]. Samples of semi-smoked sausage with 8 and 10.0% buckwheat flour scored 5 and 4 points, respectively.…”