Elaboration of production technology of semi-smoced sausages using lentil flour, thyme and juniper

Abstract

The complex studies of chemical and biochemical composition of the vegetable raw material were carried out; their influence on technological parameters and microstructure of forcemeat of semi-smoked sausages was detected to prove the expedience of using the spicy-aromatic plants in the production technology of semi-smoked sausages. Antioxidant properties of thyme and juniper were studied. The quality and safety of the new types of semi-smoked sausages were proved on the base of their study by organoleptic, physical-chemical, structural-mechanic, microbiological parameters. On the base of received results it was persuasively proved the expedience of using the flour of germinated and non-germinated lentil in combination with the meat raw material, especially with chicken, spicy-aromatic plants in composition of semi-smoked sausages, because it favors the improvement of their biological value. Thyme and juniper decelerate the intensity of hydrolysis products creation by 2 % and peroxide creation in the average by 12 % in the studied samples comparing with control. It was determined the maximal storage life of the new types of semi-smoked sausages that is 15 days at temperature 6±2 °С.