Developing the quality of functional sausage products with the addition of local vegetable raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.291381

Keywords:

blood sausage, ochratoxin A, eggplant powder, green buckwheat, mycotoxins, model compositions

Abstract

In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet.

To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products.

The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat.

In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder.

It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage.

The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control.

The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration.

As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards.

No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

Author Biographies

Oksana Dzyundzya, Kherson State Agrarian and Economic University

PhD, Аssociate Professor

Department of Food Technologies

Artem Antonenko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Department of Standardization and Certification of Agricultural Products

Olga Gorach, Kherson State Agrarian and Economic University

Doctor of Technical Sciences, Associate Professor

Department of Food Technologies

Natalia Novikova, Kherson State Agrarian and Economic University

PhD, Аssociate Professor

Department of Food Technologies

Nina Rezvykh, Kherson State Agrarian and Economic University

PhD

Department of Food Technologies

Nataliia Stukalska, National University of Food Technologies

PhD, Associate Professor

Department of Technology of Restaurant and Ayurvedic Products

Antonina Ratushenko, Відкритий міжнародний університет розвитку людини «Україна»

PhD, Аssociate Professor

Department of Food Technology

Oleksandra Biriukova, Dragomanov Ukrainian State University

Postgraduate Student

Department of Management and Innovative Technologies Social and Cultural Activities

Myroslav Kryvoruchko, State University of Trade and Economics

PhD, Associate Professor

Department of Design and Engineering

Vitalii Mihailik, State University of Trade and Economics

PhD, Lecturer

Depatment of Technology and Organization of Restaurant Business

References

  1. Fonseca, S., Cachaldora, A., Gómez, M., Franco, I., Carballo, J. (2013). Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage. Food Microbiology, 33 (1), 77–84. doi: https://doi.org/10.1016/j.fm.2012.08.015
  2. Iacumin, L., Manzano, M., Stella, S., Comi, G. (2017). Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy. Food Microbiology, 63, 84–91. doi: https://doi.org/10.1016/j.fm.2016.10.034
  3. Pereira, J. A., Ferreira-Dias, S., Dionísio, L., Patarata, L., Matos, T. J. S. (2016). Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage. Journal of Food Processing and Preservation, 41 (2), e12870. doi: https://doi.org/10.1111/jfpp.12870
  4. Shah, M. A., Bosco, S. J. D., Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98 (1), 21–33. doi: https://doi.org/10.1016/j.meatsci.2014.03.020
  5. Fellendorf, S., O’Sullivan, M. G., Kerry, J. P. (2016). Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. Meat Science, 113, 17–25. doi: https://doi.org/10.1016/j.meatsci.2015.11.006
  6. Fellendorf, S., O’Sullivan, M. G., Kerry, J. P. (2016). Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. Food Science & Nutrition, 5 (2), 273–284. doi: https://doi.org/10.1002/fsn3.390
  7. Reshetylo, L. I. (2020). Microbiological safety of foodstuffs: risks of poisoning by mold fungi toxins. Herald of LUTE. Technical sciences, 24, 58–65. doi: https://doi.org/10.36477/2522-1221-2020-24-08
  8. Silva, F. A. P., Amaral, D. S., Guerra, I. C. D., Arcanjo, N. M. O., Bezerra, T. K. A., Ferreira, V. C. S. et al. (2014). Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney. Meat Science, 97 (4), 529–533. doi: https://doi.org/10.1016/j.meatsci.2014.03.018
  9. Anjos, O., Fernandes, R., Cardoso, S. M., Delgado, T., Farinha, N., Paula, V. et al. (2019). Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT, 111, 869–875. doi: https://doi.org/10.1016/j.lwt.2019.05.105
  10. Tohamy, A. A., Abdella, E. M., Ahmed, R. R., Ahmed, Y. K. (2013). Assessment of anti-mutagenic, anti-histopathologic and antioxidant capacities of Egyptian bee pollen and propolis extracts. Cytotechnology, 66 (2), 283–297. doi: https://doi.org/10.1007/s10616-013-9568-0
  11. Hygreeva, D., Pandey, M. C., Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98 (1), 47–57. doi: https://doi.org/10.1016/j.meatsci.2014.04.006
  12. Siepko, N., Chwastowska-Siwiecka, I., Kondratowicz, J. (2015). Properties of lycopene and utilizing it to produce functional foods. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. doi: https://doi.org/10.15193/zntj/2015/103/084
  13. Shan, B., Cai, Y., Brooks, J. D., Corke, H. (2009). Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. Journal of the Science of Food and Agriculture, 89 (11), 1879–1885. doi: https://doi.org/10.1002/jsfa.3667
  14. Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., Zervas, G. (2008). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106 (3), 1188–1194. doi: https://doi.org/10.1016/j.foodchem.2007.07.060
  15. Salejda, A. M., Krasnowska, G., Tril, U. (2011). Attempt to utilize antioxidant properties of green tea extract in the production of model meat products. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. doi: https://doi.org/10.15193/zntj/2011/78/107-118
  16. Fursik, O., Strashynskiy, I., Pasichny, V., Kochubei-Lytvynenko, О. (2018). Quality assessment of proteins in cooked sausages with food compositions. Food Science and Technology, 12 (2). doi: https://doi.org/10.15673/fst.v12i2.936
  17. Delgado, J., Rondán, J. J., Núñez, F., Rodríguez, A. (2021). Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum. International Journal of Food Microbiology, 339, 109016. doi: https://doi.org/10.1016/j.ijfoodmicro.2020.109016
  18. Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V. (2016). Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review. Comprehensive Reviews in Food Science and Food Safety, 16 (1), 96–123. doi: https://doi.org/10.1111/1541-4337.12241
  19. Alao, B. O., Falowo, A. B., Aladejana, E. B. (2021). Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste. International Journal of Food Science, 2021, 1–8. doi: https://doi.org/10.1155/2021/5592554
  20. Alao, B., Falowo, A., Chulayo, A., Muchenje, V. (2017). The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges. Sustainability, 9 (7), 1089. doi: https://doi.org/10.3390/su9071089
  21. Silva, F. A. P., Amaral, D. S., Guerra, I. C. D., Dalmás, P. S., Arcanjo, N. M. O., Bezerra, T. K. A. et al. (2013). The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter. Meat Science, 94 (1), 34–38. doi: https://doi.org/10.1016/j.meatsci.2013.01.004
  22. Pérez-Palacios, T., Estévez, M. (2022). Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies. Lipid Oxidation in Food and Biological Systems, 93–111. doi: https://doi.org/10.1007/978-3-030-87222-9_4
  23. Pickova, D., Toman, J., Mikyskova, P., Ostry, V., Malir, F. (2022). Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe. Food Research International, 157, 111473. doi: https://doi.org/10.1016/j.foodres.2022.111473
  24. Gomes, N. E. E., Malelak, G. E. M., Armadianto, H., Oematan, G. (2022). Nilai mikrobiologis dan oksidasi lemak sosis darah (ta’bu) yang diberi tambahan pasta asam (Tamarindus indica) (Microbiological and lipid oxidation value of blood sausage (ta’bu) which is additional with acid paste (tamarindus indica). Jurnal Nukleus Peternakan, 9 (1), 101–106. doi: https://doi.org/10.35508/nukleus.v9i1.6727
  25. Dzyundzya, O., Burak, V., Ryapolova, I., Voievoda, N., Shinkaruk, M., Antonenko, A. et al. (2019). Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses. Eastern-European Journal of Enterprise Technologies, 4 (11 (100)), 56–63. doi: https://doi.org/10.15587/1729-4061.2019.174234
  26. Santos, E. M., González-Fernández, C., Jaime, I., Rovira, J. (2003). Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage. Meat Science, 65 (2), 893–898. doi: https://doi.org/10.1016/s0309-1740(02)00296-6
  27. Choi, Y.-S., Choi, J.-H., Han, D.-J., Kim, H.-Y., Lee, M.-A., Kim, H.-W. et al. (2009). Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber. Korean Journal for Food Science of Animal Resources, 29 (2), 260–268. doi: https://doi.org/10.5851/kosfa.2009.29.2.260
  28. Belleggia, L., Ferrocino, I., Reale, A., Boscaino, F., Di Renzo, T., Corvaglia, M. R. et al. (2020). Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Research International, 136, 109567. doi: https://doi.org/10.1016/j.foodres.2020.109567
  29. Gbaguidi, M. D. D., Degnon, R. G., Konfo, T. R. C., Kpatinvoh, B., Baba-Moussa, F. (2020). Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin. GSC Biological and Pharmaceutical Sciences, 11 (3), 166–176. doi: https://doi.org/10.30574/gscbps.2020.11.3.0180
  30. Comi, G., Muzzin, A., Corazzin, M., Iacumin, L. (2020). Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology. Foods, 9 (3), 338. doi: https://doi.org/10.3390/foods9030338
  31. Sukhenko, Y., Korets, L., Dudchenko, V., Kos, T. (2019). New boiled sausages with wheat cell enriched with pumpkin pectin. Food resources, 7 (13), 190–198. Available at: https://iprjournal.kyiv.ua/index.php/pr/article/view/92
  32. Jing, P., Zhao, S., Ruan, S., Sui, Z., Chen, L., Jiang, L., Qian, B. (2014). Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR. Food Chemistry, 145, 365–371. doi: https://doi.org/10.1016/j.foodchem.2013.08.082
  33. Dzyundzya, O., Antonenko, A., Brovenko, T., Tolok, G., Kryvoruchko, M., Bozhko, T. et al. (2022). Research of medical and biological indicators of eggplant powder. EUREKA: Life Sciences, 3, 3–8. doi: https://doi.org/10.21303/2504-5695.2022.002605
Developing the quality of functional sausage products with the addition of local vegetable raw materials

Downloads

Published

2023-12-28

How to Cite

Dzyundzya, O., Antonenko, A., Gorach, O., Novikova, N., Rezvykh, N., Stukalska, N., Ratushenko, A., Biriukova, O., Kryvoruchko, M., & Mihailik, V. (2023). Developing the quality of functional sausage products with the addition of local vegetable raw materials. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 16–23. https://doi.org/10.15587/1729-4061.2023.291381

Issue

Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Oksana Dzyundzya, Artem Antonenko, Olga Gorach, Natalia Novikova, Nina Rezvykh, Nataliia Stukalska, Antonina Ratushenko, Oleksandra Biriukova, Myroslav Kryvoruchko, Vitalii Mihailik

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.