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Information × Registration Number 0224U002417, 0121U108565 , R & D reports Title The influence of non-traditional raw materials of animal and vegetable origin on the nutritional adequacy of functional meat products popup.stage_title Head Voitsekhivska Liubov I., Кандидат технічних наук Registration Date 13-02-2024 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  Object of study: pumpkin flour, black cumin, hemp protein, hemp oil, raw meat, samples of boiled sausages. Purpose of the work: to develop a technology for the production of functional meat products using a complex of non-traditional components of animal and plant origin. Recipes for boiled sausage for dietary nutrition have been developed. Test samples of premium-grade boiled sausage "Dietichna" were produced using pumpkin flour, black cumin, hemp protein and hemp oil. The physicochemical parameters of boiled sausage samples were studied. It has been established that the use of these components of plant origin increases the protein content in finished products by (3.1-4.2)%, and reduces the fat content by (6.0-6.8)% compared to control samples. The amino acid composition of boiled sausage "Dietichna"of the highest grade was studied. It was established that the qualitative composition of the protein contains all essential amino acids, their total amount in the test samples is (4.8-7.4)% higher than in the control. The microbiological parameters of boiled sausage "Dietichna"of the highest grade were studied and its shelf life was determined, namely: no more than 3 days at a temperature of 6 ° C and a relative humidity of 77%. A technology has been developed for the production of premium quality boiled sausage "Dietichna". Product Description popup.authors Voytenko Nataliia V. Voytsekhivska Liubov I. Nedorizanyk Liana P. Shelkova Tetiana V. popup.nrat_date 2024-02-13 Close