The use of biologically active additives of plant origin in sausage production
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounce...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/50/e3sconf_interagromash2023_01012.pdf |
| _version_ | 1797740334529118208 |
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| author | Alekseev Andrey Krotova Olga Tupolskikh Tatiana Gucheva Natalia Skoba Tatiana Trofimenko Ivan |
| author_facet | Alekseev Andrey Krotova Olga Tupolskikh Tatiana Gucheva Natalia Skoba Tatiana Trofimenko Ivan |
| author_sort | Alekseev Andrey |
| collection | DOAJ |
| description | Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounced technological properties of protein and polysaccharides, are an ideal component for replacing meat raw materials in sausage products. The purpose of the work is to develop the technology of meat products enriched with biologically active additives of plant origin based on flax seeds. The theoretical part of the research was carried out on the basis of the Department of Food Technologies of DonGAU, the development of experimental batches of products was carried out in the production conditions of LLC “Meat Processing Plant”, Razvilnoye village, Peschanokopsky district, Rostov region. The purpose of the research is to study the possibility of using flax seeds as a protein additive in sausage production technology. It has been established that the introduction of flax seed additives into the formulations of meat products improves the organoleptic and physico-chemical characteristics of finished products. The prototypes were distinguished by a more delicate consistency and higher uniformity of minced meat on the cut, an increase in the mass fraction of protein and a decrease in the proportion of fat were also noted. |
| first_indexed | 2024-03-12T14:10:57Z |
| format | Article |
| id | doaj.art-b55a9b3f5f69482a9d10b761816f0153 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-12T14:10:57Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-b55a9b3f5f69482a9d10b761816f01532023-08-21T09:02:10ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014130101210.1051/e3sconf/202341301012e3sconf_interagromash2023_01012The use of biologically active additives of plant origin in sausage productionAlekseev Andrey0Krotova Olga1Tupolskikh Tatiana2Gucheva Natalia3Skoba Tatiana4Trofimenko Ivan5Don State Agrarian UniversityDon State Technical UniversityDon State Technical UniversityDon State Technical UniversityDon State Agrarian UniversityDon State Agrarian UniversityFood additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounced technological properties of protein and polysaccharides, are an ideal component for replacing meat raw materials in sausage products. The purpose of the work is to develop the technology of meat products enriched with biologically active additives of plant origin based on flax seeds. The theoretical part of the research was carried out on the basis of the Department of Food Technologies of DonGAU, the development of experimental batches of products was carried out in the production conditions of LLC “Meat Processing Plant”, Razvilnoye village, Peschanokopsky district, Rostov region. The purpose of the research is to study the possibility of using flax seeds as a protein additive in sausage production technology. It has been established that the introduction of flax seed additives into the formulations of meat products improves the organoleptic and physico-chemical characteristics of finished products. The prototypes were distinguished by a more delicate consistency and higher uniformity of minced meat on the cut, an increase in the mass fraction of protein and a decrease in the proportion of fat were also noted.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/50/e3sconf_interagromash2023_01012.pdf |
| spellingShingle | Alekseev Andrey Krotova Olga Tupolskikh Tatiana Gucheva Natalia Skoba Tatiana Trofimenko Ivan The use of biologically active additives of plant origin in sausage production E3S Web of Conferences |
| title | The use of biologically active additives of plant origin in sausage production |
| title_full | The use of biologically active additives of plant origin in sausage production |
| title_fullStr | The use of biologically active additives of plant origin in sausage production |
| title_full_unstemmed | The use of biologically active additives of plant origin in sausage production |
| title_short | The use of biologically active additives of plant origin in sausage production |
| title_sort | use of biologically active additives of plant origin in sausage production |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/50/e3sconf_interagromash2023_01012.pdf |
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