Determination of the dependence of the fatty acid composition of boiled-smoked sausages with the addition of vegetable raw materials

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.323966

Keywords:

boiled-smoked sausages, brewer’s grain, saturated fatty acids, mono- and polyunsaturated fatty acids

Abstract

The object of research is boiled-smoked sausages with the addition of vegetable raw materials, which can ensure the production of high-quality products with low cost and maximum yield.

One of the ways to solve this problem is to combine traditional and non-traditional resources, with preference given to additives of vegetable origin. When developing technologies for the production of new types of boiled-smoked sausages, part of the main raw material of animal origin is replaced by vegetable raw materials, thus obtaining a composite product. The authors used brewer's grain flour as a vegetable raw material. Brewer's grain is a valuable by-product in brewing, which is obtained after filtering the wort in the process of brewing beer.

Due to the need for a balanced diet, the study of fat is reduced not only to determining its mass content, but also to analyzing the fatty acid composition, nutritional, biological value and other indicators. Products containing plant raw materials have an improved fatty acid composition, which characterizes the nutritional and biological value of fats. In order to study the fatty acid composition, samples of boiled-smoked sausages were made from beef, pork, nitrite salt, sugar, black and allspice pepper, nutmeg and brewer's grain flour. Partial replacement of meat with brewer's grain flour in an amount of 2–6 % increases the biological value of the product by increasing essential fatty acids. Compared with the control sample, the following results were obtained: the amount of monounsaturated fatty acids increased by 6.8 % (sample 1), polyunsaturated fatty acids – by 39.3 % (sample 3). Regarding the amount of omega-3 fatty acids, the indicator increased in the 1st and 2nd samples, respectively, by 35.6 % and 8 %, while omega-6 increased in the 3rd sample by 45.2 %. and expand the range of high-quality and lower-cost sausage products.

The created sausage products, with the addition of brewer’s grain flour, allow solving the issue of recycling brewery waste. This is due to the fact that the rational use of resources and the principles of zero waste are the basis for increasing production efficiency, which allows for a comprehensive solution to the problem of resource supply of the economy and environmental protection.

Author Biographies

Oksana Chepurna, National University of Life and Environmental Sciences of Ukraine

PhD Student

Department of Meat, Fish and Seafood

Oksana Shtonda, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Department of Meat, Fish and Seafood

Iryna Osypenkova, Cherkasy State Technological University

PhD, Associate Professor

Department of Food Technology

Yuliia Kurylenko, Cherkasy State Technological University

Senior Lecturer

Department of Food Technology

References

  1. Pleadin, J., Lešić, T., Vujačić, V., Milićević, D., Buneta, A., Šušnić, S. et al. (2021). Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro. Journal of Food Quality, 2021, 1–10. https://doi.org/10.1155/2021/5586436
  2. Cambiaggi, L., Chakravarty, A., Noureddine, N., Hersberger, M. (2023). The Role of α-Linolenic Acid and Its Oxylipins in Human Cardiovascular Diseases. International Journal of Molecular Sciences, 24 (7), 6110. https://doi.org/10.3390/ijms24076110
  3. Iancheva, M. O., Peshuk, L. V., Dromenko, O. B. (2017). Fizyko-khimichni ta biokhimichni osnovy tekhnolohii miasa ta miasoproduktiv. Kyiv: Tsenter uchbovoi literatury, 304.
  4. Danilova, I. S. (2018). Content of fatty acids in meat of snails of different types. Scientific Progress & Innovations, 4, 168–173. https://doi.org/10.31210/visnyk2018.04.26
  5. Senčić, Đ., Samac, D. (2018). Nutritional value of dry ham and prosciutto. Meso, 20 (2), 138–142. https://doi.org/10.31727/m.20.2.3
  6. Antoniv, A. (2024). Fatty acid composition of meat snacks with the addition of bee products. Human and Nation’s Health, 2024 (2), 7–15. https://doi.org/10.31548/humanhealth.2.2024.7
  7. Paska, M. Z., Markovych, I. I. (2016). The use of lentil flour in the production of sausage products and the technology of its receipt. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni SZ Gzhytskoho. Seriia: Kharchovi tekhnolohii, 18 (1 (4)), 107–114.
  8. Khalil, A. N. M., Ockerm, H. W. (2019). The effect of the replacement of fat of cooked beef and turkey luncheon by fat replacers on their physical and sensory quality. Bioscience Research, 16 (S1-2), 173–182. Available at: https://www.isisn.org/BR16(SI-2)2019/173-182-16(SI-2)2019BR19-SI-06.pdf
  9. Salman, W., Ney, Y., Nasim, M. J., Bohn, T., Jacob, C. (2020). Turning Apparent Waste into New Value: Up-Cycling Strategies Exemplified by Brewer’s Spent Grains (BSG). Current Nutraceuticals, 1 (1), 6–13. https://doi.org/10.2174/2665978601666200220100600
  10. Jackowski, M., Niedźwiecki, Ł., Jagiełło, K., Uchańska, O., Trusek, A. (2020). Brewer’s Spent Grains – Valuable Beer Industry By-Product. Biomolecules, 10 (12), 1669. https://doi.org/10.3390/biom10121669
  11. McCarthy, A. L., O’Callaghan, Y. C., Neugart, S., Piggott, C. O., Connolly, A., Jansen, M. A. K. et al. (2013). The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. Food Chemistry, 141 (3), 2567–2574. https://doi.org/10.1016/j.foodchem.2013.05.048
  12. Hubskyi, Yu. I., Nizhenkovska, I. V., Korda, M. M. et al.; Nizhenkovska, I. V. (Ed.) (2021). Biolohichna khimiia. Vinnytsia: Nova Knyha, 648.
  13. Shylman, L. Z., Simakova, I. V., Kamsulina, N. V. et al.; Shylman, L. Z. (Ed.) (2025). Zhyry u vyrobnytstvi kharchovoi produktsii. Sumy: Universytetska knyha, 278.
  14. Lowry, J. R., Marshall, N., Wenzel, T. J., Murray, T. E., Klegeris, A. (2020). The dietary fatty acids α-linolenic acid (ALA) and linoleic acid (LA) selectively inhibit microglial nitric oxide production. Molecular and Cellular Neuroscience, 109, 103569. https://doi.org/10.1016/j.mcn.2020.103569
  15. Fats and Fatty Acids in Human Nutrition (2010). Food and Agricultural Organization of the United Nations. Rome.
  16. Peshuk, L. V., Radziievska, I. H., Shtyk, I. I. (2011). Biolohichna rol zhyrnykh kyslot tvarynnoho pokhodzhennia. Kharchova promyslovist, 10/11, 108–111.
  17. Tkachenko, O. B., Kameneva, N. V., Titlova, O. O. et al. (2020). Osnovy sensornoho analizu kharchovykh produktiv. Odesa: Helvetyka, 304.
Determination of the dependence of the fatty acid composition of boiled-smoked sausages with the addition of vegetable raw materials

Downloads

Published

2025-02-28

How to Cite

Chepurna, O., Shtonda, O., Osypenkova, I., & Kurylenko, Y. (2025). Determination of the dependence of the fatty acid composition of boiled-smoked sausages with the addition of vegetable raw materials. Technology Audit and Production Reserves, 1(3(81), 45–50. https://doi.org/10.15587/2706-5448.2025.323966

Issue

Vol. 1 No. 3(81) (2025): Chemical engineering

Section

Food Production Technology

License

Copyright (c) 2025 Oksana Chepurna, Oksana Shtonda, Iryna Osypenkova, Yuliia Kurylenko

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.