PROSPECTS FOR THE USE OF ALLIUM SATIVUM ARROWS IN MEAT PRODUCT FORMULATIONS

JPUJPT

Abstract

The aim of the study was to investigate the chemical composition of Allium Sativum arrows to assess their potential for use in meat product formulations and to develop a recipe for frying sausages with the addition of Allium Sativum arrows. The objectives of the study were: to analyze the chemical composition of Allium Sativum arrows of the 'Alkor' variety and evaluate their potential application in meat products; and to develop a recipe for frying sausages. The object of the study was the Allium Sativum arrows collected in the vicinity of Krasnoyarsk before the beginning of their curling (July 2024). The chemical composition of the arrows was determined using methods accepted in the biochemistry of plant raw materials. It was found that the highest content in Allium Sativum arrows is carbohydrates (6.191%). The ratio of proteins, fats, and carbohydrates was 0.8:0.02:1. Mineral analysis of the Allium Sativum arrows revealed that the ash content includes all physiologically significant elements, such as potassium (3456 mg/kg), calcium (646.80 mg/kg), phosphorus (640.40 mg/kg), magnesium (369.80 mg/kg), and others. The amino acid composition included all essential amino acids, while the fatty acid composition identified essential acids – linoleic and linolenic, as well as polyunsaturated acids such as oleic, palmitic, and myristic acids. The determination of the chemical composition of Allium Sativum arrows showed that they contain valuable biologically active substances and can be used in various meat product formulations. A recipe and a basic technological scheme for producing frying sausages with a rational dosage of Allium Sativum arrows were developed.