RESEARCH OF QUALITY PARAMETERS OF FIRST-GRADE «GERODIIETYCHNA» COOKED SAUSAGE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-08

Keywords:

pH value, quality parameters, gerodietetic products, oat flour, amaranth flour, black cumin, cooked sausages

Abstract

Subject. Technology of first-grade cooked sausage «Gerodiietychna». Purpose. To determine physical, chemical, functional and technological properties of first-grade cooked sausage «Gerodiietychna». Methods. The objects of the study were samples of first-grade cooked sausage «Gerodiietychna», made with the addition of oat and amaranth flour, corn oil and black cumin. The mass fraction of water, protein, fat, ash and pH were determined using known laboratory methods; water activity (aw) – using the AquaLab 3 TE device; water-binding capacity – by pressing the test sample; the amino acid composition of proteins was studied after hydrolysis of the product samples; the mass fraction of carbohydrates – according to the formula: 100 - (protein + water + fat + ash); a comprehensive sensorial evaluation – on a five-point scale. Results. The quality parameters of first-grade cooked «Gerodiietychna» sausage, formulated with oatmeal, amaranth flour, and black caraway, were compared to cooked «Diabetychna» sausage. It was found that the use of these plant-based ingredients increased the protein content of the finished product by 1.5% and decreased the fat content by 3.7% compared to the control. The caloric content of the test samples was 6.3% lower than that of the control samples, which is important for gerodietetic nutrition. The watere-binding capacity of the test samples was almost 2% higher than that of the control samples. The emulsifying capacity of the test samples increased by 1.77% compared to the control samples. Improved functional and technological parameters of the test samples resulted in a 2.5% increase in yield and a savings of up to 12% in raw meat. Consequently, the use of oat flour, amaranth flour and black cumin in the formulations of cooked sausages with a gerodietetic focus contributes to the improvement of physical, chemical, functional and technological parameters. Scopes of results. A technology has been developed for manufacturing first-grade «Gerodiietychna» cooked sausage using oat flour, amaranth flour, and black cumin. The technology has been tested under industrial conditions.

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Published

2025-12-22

How to Cite

Nedorizanyuk, L., Voitsekhivska, L., Verbytskyi, S., & Shelkova, T. (2025). RESEARCH OF QUALITY PARAMETERS OF FIRST-GRADE «GERODIIETYCHNA» COOKED SAUSAGE. FOOD RESOURCES, 13(25), 75–82. https://doi.org/10.31073/foodresources2025-25-08

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

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