Development of technology and quality assessment of sausage products with the inclusion of functional ingredients

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Abstract

The article studies the effect of replacing part or all of the carbohydrate ingredients with dried pumpkin. The use of pumpkin additives did not have a negative effect on the organoleptic characteristics of meatloaf and almost doubled the amount of dietary fiber in the finished product. The safety indicators for microbiological and toxicological characteristics corresponded to the regulatory ones. Replacing 2/3 of the carbohydrate raw materials with pumpkin made it possible to obtain a meat product characteristic of this sausage product with the highest score, a light pumpkin aroma and a pleasant orange tint. In terms of nutritional value, the mass fraction of protein was within 20-22%, fat — 8.7-10.2% and ash — 1.8-2.4%. In the experimental samples, the addition of pumpkin increased the content of dietary fiber, and in the meat product with a complete replacement of carbohydrate components (bread) with pumpkin, their amount was almost 2 times increased.