Effect of non-traditional raw materials of vegetable origin on the quality of sausage for dietary nutrition

Abstract

Goal. Determination of the influence of hemp, pumpkin, and black cumin flour on the quality characteristics of sausages for dietary nutrition. Methods. The pH value was determined potentiometrically, the mass fraction of protein was determined by the content of total nitrogen according to Kjeldahl with subsequent distillation of ammonia; mass fraction of moisture — by drying the probe to a constant mass at a temperature of 105C; mass fraction of fat — by the Soxhlet method; mass fraction of ash — by the method of dry mineralization in a muffle furnace; organoleptic value — according to a fivepoint system; emulsifying ability and emulsion stability — according to the Chojnowski method. The object of research: model samples of sausages (control and two experimental ones) with the addition of hemp flour, pumpkin flour, and black cumin. Results. Physical, chemical, functional-technological, as well as rheological indicators of sausage samples were studied. Research results show that the addition of pumpkin and hemp flour and black cumin to the experimental samples increases the protein content in the finished products by (1.3–1.7)%, and reduces the fat content by (5.8–6.9)%, compared to control samples. Determination of moisture-binding and emulsifying capacity showed their increase in samples with hemp and pumpkin flour by (2.87–4.01)% and by (1.69–1.81)%, respectively, than in the control sample. When studying the rheological indicators of sausages, it was found that the addition of hemp and pumpkin flour during their production helps to reduce their stiffness and increase juiciness. Conclusions. The obtained results of research indicate the expediency of using non-traditional raw materials of vegetable origin in the production of sausages for dietary nutrition.