USING TEMPURA FLOUR IN THE PRODUCTION OF SAUSAGES

BHIUXA

Abstract

The paper studies the possibility of using tempura flour in recipes for sausage products from mechanically deboned poultry. Preliminary studies of the functional and technological properties and composition of tempura flour made it possible to predict a two-factor experiment of its effect on the main technological parameters of minced model systems before and after heat treatment. As a result, the optimal level of introducing tempura flour and water in excess of the recipe was established, which for cooked sausages was 15% and 30%, respectively. Then, recipes for sausage products from mechanically deboned poultry were selected, which included tempura flour. Evaluation of the physicochemical and organoleptic indicators allows us to conclude that tempura flour can be used as a cheaper analogue of other plant components without deteriorating the quality and yield of products. However, due to a decrease in the proportion of meat pigments, color correction of sausages with dyes is required. As a result of the studies, recipes for cooked and semi-smoked sausages using tempura flour and carmine dye were developed.