Affiliation
a Volgograd State Technical University
b Don State Agrarian University
Copyright ©Cherkunova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article is devoted to the problem of widening the assortment of chopped semifinished products. According to the principles of food combinatorics and nutritsitology, the recipe and technology of production of fried sausages have been developed which include regional vegetable raw materials - pumpkin pulp and hip powder. The influence of herbal ingredients on the technological process, the physicochemical and organoleptic characteristics, as well as the safety indices of the chopped semifinished products in casing are considered. The positive effect of using the pumpkin pulp and hip powder in the recipe of the fried sausages has been proved experimentally. Adding pumpkin pulp to the recipe helps to increase the juiciness of the product, create a pattern on the cut, and increase food and biological value. The introduction of hip powder into the composition of semifinished products in casing helps us to enrich the product with vitamin C. Ascorbic acid has a beneficial effect on the human body regulating blood clotting and providing anti-inflammatory action, and being a strong antioxidant, it affects the technological process. Formulations ofthe fried sausages allows us to produce a product with good organoleptic characteristics and enriched with ascorbic acid. Thus, a functional product of good quality and with improved food and biological value that meets all consumer requirements has been obtained.
Keywords
Fried sausages,
semifinished product,
meat product,
regional raw material,
pumpkin,
wild rose
REFERENCES
- Analiz rynka zamorozhennyh myasnyh polufabrikatov v Rossii v 2011-2015 gg., prognoz na 2016-2020 gg. № 562949978463552 / BusinesStat. - M., 2016. - 115 s.
- Hramova, V.N. Razrabotka produktov funkcional'nogo naznacheniya s ispol'zovaniem regional'nogo syr'ya / V.N. Hramova, O.Yu. Proskurina, V.A. Dolgova // Izvestiya Nizhnevolzhskogo agrouniversitetskogo kompleksa: nauka i vysshee prof. obrazovanie. - 2013. - № 2 (30). - S. 164-168.
- Husid, S.B. Izmenenie himicheskogo sostava plodov tykvy v processe hraneniya / S.B. Husid, S.N. Nikolaenko, Ya.P. Donskov // Molodoy uchenyy: sel'skoe hozyaystvo. - 2015. - № 3 (83). - S. 379-493.
- Korenskaya, I.M. Lekarstvennye rasteniya i lekarstvennoe rastitel'noe syr'e, soderzhaschie vitaminy, polisa- haridy, zhirnye masla / I.M. Korenskaya, N.P. Ivanovskaya, O.A. Kolosova // Voronezh: Voronezhskiy gos. un-t. - 2008. - 88 s.
- Sistemnye tehnologii v obespechenii kachestva produktov pitaniya: monografiya / V.N. Hramova, I.F. Gorlov, M.I. Slozhenkina, A.A. Korotkova, N.I. Mosolova, E.Yu. Zlobina; VolgGTU. - Volgograd, 2015. - 191 s.
- Ascorbic acid oxidation of thiol groups from dithiotreitol is mediated by its conversion to dehydroascorbic acid / Nilda B.V. Barbosa, Leonardo A. Lissner, Claudia V. Klimaczewski, Elisangela Colpo, Joao B. T. Rocha. - EXCLI Journal 2012, №11 - 604-612 p.
- Kolodyaznaya, V.S. Pischevaya himiya. - SPb.: SPbGAHPT, 1999. - 140 s.
- Hapke, H.-J. Heavy metal transfer in the food chain to humans / H.-J. Hapke // C. Rodriguez-Barruecco (ed.). Fertilizers and Enviroment, School of Veterinary Medicine Hannover Bunteweg 17, D-30559 Hannover Germany. - R. 431-436.
