The effectiveness of the technology boiled sausage products with tomato ingredients

Authors

  • Dmitriy Vladimirovich Nikolaev Volga Research Institute of Production and Processing of Meat and Dairy Products
  • Svetlana Evgenyevna Bozhkova Volgograd State Technical University
  • Diana Sergeevna Andryushchenko Volgograd State Technical University
  • Margarita Vasilievna Saratov State Agrarian University named after N.I. Vavilov
  • Tatyana Yurievna Levina Saratov State Agrarian University named after N.I. Vavilov
  • Daniil Dmitrievich Goroshko Saratov State Agrarian University named after N.I. Vavilov
  • Petr Vladimirovich Smutnev Saratov State Agrarian University named after N.I. Vavilov
  • Igor Yurievich Tyurin Saratov State Agrarian University named after N.I. Vavilov

DOI:

https://doi.org/10.28983/asj.y2021i3pp58-61

Keywords:

lycopene, filler, product, sausage, ketchup, antioxidant, tomato, vitamin

Abstract

The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomato paste, and the third with fresh tomato juice. A comprehensive organoleptic evaluation of the obtained samples of boiled sausage products was carried out. As a result of the research, the technology and formulation of new sausage products with the addition of tomato ingredient were developed. An increase in the content of lycopene in finished products has been experimentally proved. The high quality of the sausage products made using tomatoes in comparison with the usual sosi-sok technology has been established. The development of recipes using a non-standard ingredient, namely tomatoes, in the technology of cooked sausages allows you to expand the range and provide the finished product with lycopene.

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Author Biographies

Dmitriy Vladimirovich Nikolaev, Volga Research Institute of Production and Processing of Meat and Dairy Products

Doctor of Agricultural Sciences

Svetlana Evgenyevna Bozhkova, Volgograd State Technical University

Candidate of Biological Sciences

Diana Sergeevna Andryushchenko, Volgograd State Technical University

Magistrandt

Margarita Vasilievna, Saratov State Agrarian University named after N.I. Vavilov

Doctor  of  Biological  Sciences

Tatyana Yurievna Levina, Saratov State Agrarian University named after N.I. Vavilov

Candidate of  Biological  Sciences

Daniil Dmitrievich Goroshko, Saratov State Agrarian University named after N.I. Vavilov

Magistrandt

Petr Vladimirovich Smutnev, Saratov State Agrarian University named after N.I. Vavilov

Candidate of Veterinary Sciences

Igor Yurievich Tyurin, Saratov State Agrarian University named after N.I. Vavilov

Candidate of Technical Sciences

References

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Published

2021-03-29

Issue

No. 3 (2021)

Section

Zootechnics and veterinary

License

Copyright (c) 2021 The Agrarian Scientific Journal

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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