Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.204796

Keywords:

legume flour, cooked-smoked sausages, iodine deficiency, selenium deficiency, soybeans, chickpeas, amino acids.

Abstract

The possibility of using flour from soybean and chickpea grains, which are germinated in solutions of mineral salts, has been considered. The feasibility of its use in the production of cooked-smoked sausages by reducing meat raw materials has been investigated. The obtained patterns will be used in the development of the technology of cooked-smoked sausage enriched with iodine and selenium, the deficit of which is observed in 17 % of the world's population.

The reported study has established that all experimental samples demonstrated an improvement in the structural and rheological characteristics compared with the control. It has been found that the use of legume flour, germinated in solutions of mineral salts, affects a change in the pH of minced meat. The samples containing them have a less pH, by 0.2; 0.4; 0.7 °T. The samples change color from dark red (control) to yellow-pink and yellow-gray. The content of the mass fraction of iodine and selenium in the samples containing the flour of legumes sprouted in the solutions of mineral salts of 5, 10, 15 %, was 13; 26; 39 μg by iodine, and 12.5; 25; 37.5 μg by selenium content. The content of essential amino acids increases by 1.609; 2.756; 4.012 mg/100 g compared with the samples where legume flour was used, sprouted in water; by 2.134; 5.594; 8.468 mg/100 g compared with the control sample. The total content of essential amino acids increases by 3.128; 6.254; 9.380 mg/100 g compared with the control sample, and by 1.054; 2.100; 3.150 mg/100 g in comparison with samples in which the legume flour sprouted in water was used.

The established patterns are the scientific basis for the development of the production technology of cooked smoked sausages enriched with iodine, selenium, and amino acids. The developed product could adjust the structure of people's nutrition, thereby eliminating significant deviations in the consumption of microelements.

Author Biographies

Yana Biletska, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD, Associate Professor

Department of International E-commerce and Hotel and Restaurant Business

 

Galina Djukareva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Merchandising in Customs Affairs

Taisia Ryzhkova, Kharkіv State Zooveterinary Academy Akademichna str., 1, Mala Danylivka, Dergachіvsky dist., Kharkiv reg., Ukraine, 62341

Doctor of Technical Sciences, Associate Professor

Department of Processing Technology and Standardization of Livestock Products

Oleg Kotlyar, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food Technology

Tetyana Khaustova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Food Technology

Svitlana Andrieieva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technology

Olha Bilovska, V. N. Karazin Kharkiv National University Svobody sq., 4, Kharkiv, Ukraine, 61022

PhD, Associate Professor

Department of International E-commerce and Hotel and Restaurant Business

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Published

2020-06-30

How to Cite

Biletska, Y., Djukareva, G., Ryzhkova, T., Kotlyar, O., Khaustova, T., Andrieieva, S., & Bilovska, O. (2020). Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages. Eastern-European Journal of Enterprise Technologies, 3(11 (105), 46–54. https://doi.org/10.15587/1729-4061.2020.204796

Issue

Vol. 3 No. 11 (105) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Yana Biletska, Galina Djukareva, Taisia Ryzhkova, Oleg Kotlyar, Tetyana Khaustova, Svitlana Andrieieva, Olha Bilovska

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