Chapter 15. Technology improvement of cooked sausage products with the addition of non-traditional raw materials
Keywords:
hake, vegetable raw materials, cuttlefish ink, red caviar, sausage products
Synopsis
Innovative approaches in food processing and sustainability
The growing interest in functional meat and fish-based foods has driven the development of novel formulations enriched with biologically active and nutritionally beneficial ingredients. This research explores the impact of incorporating unconventional components – such as chicken meat, spelt flour, dried vegetables, cuttlefish ink, and red caviar – into the composition of cooked fish sausages made primarily from hake. Three experimental formulations were created by substituting 10% of the fish meat with chicken and adding 6% spelt flour. Additionally, each variant included one of the following: bell pepper, olives, or garlic.
The study evaluated various parameters, including proximate composition (moisture, protein, fat, ash), water-holding and moisture-binding capacities, texture-related properties (shear stress), oxidative stability (acid and peroxide values), and sensory characteristics. Protein content in the modified products increased by 8–10% relative to the control (17.2 vs. 15.1 g/100 g). Among the samples, the first exhibited the highest water-holding capacity (86.3%), while the second and third demonstrated a notable 18–20% enhancement in structural density.
Over a 10-day refrigerated storage period, the third sample maintained superior oxidative stability, as its acid value increased only slightly (from 1.7 to 2.3 mg KOH/g fat). Sensory evaluation revealed improved acceptability: sample 1 achieved a score of 4.6, and sample 3 received 4.5, both outperforming the control 3.8.
Overall, the integration of chicken meat, spelt flour, and dried vegetable inclusions into fish sausage formulations resulted in improved nutritional quality, functional-technological performance, and organoleptic appeal. These findings support the potential use of alternative raw materials in the production of value-added, health-oriented fish sausages. Further research is recommended to assess microbial stability over extended storage periods and to determine consumer preferences for potential market introduction.
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Copyright (c) 2025 Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd ____________________________________________ How to Cite: Holembovska, N., Slobodianiuk, N., Israelian, V., Dorozhko, V., Gryshchenko, S., Gruntkovskyi, M., Mykhalska, V., Drozd, P.; Priss, O. (Ed.) (2025). Technology improvement of cooked sausage products with the addition of non-traditional raw materials. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch15
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