IMPROVEMENT OF THE COOKED SAUSAGE TECHNOLOGY WITH BUCKWHEAT-BASED INGREDIENTS
Abstract
Optimizing the use of by-products and food waste in food supply chains is essential for circularizing technological production. By-products of food processing obtained after the production of target products in all food production sectors are also considered food losses. However, recent studies have been conducted on the nutritional potential of by-products as alternative raw materials for protein and energy. The study highlights the relevance of developing technologies and formulations for cooked sausages aimed at healthy nutrition through the incorporation of buckwheat flour and buckwheat bran. Functional and technological properties of the selected plant ingredients were investigated, which made it possible to determine the optimal parameters of their preparation before incorporation into the meat emulsion: hydration with water at a temperature of 18–25°C for 10–15 minutes at a hydration ratio of 1:1. Formulations of cooked sausages were developed with partial replacement of expensive raw materials — beef — by buckwheat flour and buckwheat bran. The feasibility of using these regionally sourced ingredients as an alternative to trimmed beef of the 2nd grade in cooked sausage production was substantiated. Partial replacement of meat raw material with buckwheat flour or buckwheat bran makes it possible to obtain products that are comparable to traditional cooked sausages in sensory characteristics and meet standard requirements for appearance, taste, aroma, and texture. It was established that the introduction of hydrated (1:1) buckwheat flour and buckwheat bran in the amount of 6 % increases the emulsifying capacity of the sausage batters by 4.98 % and 5.32 %, respectively. The addition of these ingredients in the amount of 2–6 % contributes to an increase in the bound water content (BWC) by 3.85–10.5 %, water-holding capacity (WHC) by 4.14–10.82 %, and fat-holding capacity (FHC) by 3.61–6.3 %, as well as improves plasticity and consistency of the final products. The inclusion of buckwheat flour and buckwheat bran in cooked sausage formulations reduces fat content by 16–18 %, lowers caloric value, and provides a more balanced protein-to-fat ratio.
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