Chapter 6. Justification and development of biotechnology of cooked sausage products for health purposes
Keywords:
sausage products, rosemary extract, bacterial preparation, sea salt with laminaria, biological value
Synopsis
Innovative approaches in food processing and sustainability
Today, meat products are the most important component of the population's diet, as their share in the total volume of consumption amounts to a quarter, with the largest portion attributed to sausage products. However, the consumption of sausage products can have negative health consequences, since such finished products contain from 2 to 6% of table salt, as well as sodium nitrite. Given this, our main task was to reduce the amount of sodium entering the human body and reduce the amount of sodium nitrite used.
According to the research results, a recipe for "Ozdorovchi" sausages was developed using blood plasma protein in the amount of 1.0%, citrus dietary fiber in the amount of 0.5%, rosemary extract in the amount of 15 g/100 kg of the main raw material. The cumulative effect of the action of raw materials of plant and mineral origin in reducing the addition of sodium nitrite in the production of new types of sausages was established. The possibility of using the above food ingredients was proven, which made it possible to increase the functional and technological properties and biological value of new types of health-improving sausages.
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Copyright (c) 2025 Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko _____________________________________________ How to Cite: Bal-Prylypko, L., Slobodianiuk, N., Ryabovol, M., Holembovska, N., Ustymenko, I., Nikolayenko, M., Tolok, H., Nazarenko, M.; Priss, O. (Ed.) (2025). Justification and development of biotechnology of cooked sausage products for health purposes. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch6
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