S. A. Grikshas, D. V. Muromtseva, M. O. Kuzmina
Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, ul. Timiryazevskaya, 49, Moskva, 127550, Russian Federation
Abstract. The purpose of the research was to study the possibility of reducing the energy value of semi-smoked sausages by introducing fibre of white non-alkaloid lupine Deter 1 without reducing the biological value and yield of finished products and their organoleptic quality indicators. We determined the physicochemical and functional-technological properties of Deter 1 fibre and compared them with similar indicators of soybean fibre. We also determined the influence of lupine dietary fiber on the structural and mechanical characteristics of sausage meat and finished products, and consumer properties of the finished product. To conduct the research, 1% and 2% of dietary fibre of white lupine were included into the minced meat instead of bold pork. The lupine fibre contained 11.7% of protein, 45.14% of dietary fibre, and 7.87% of carbohydrates, which was higher by 2.50%, 3.49%, and 5.23% than in soybean fibre. The inclusion of 2% of lupine fibre into the minced smoked sausages increased their water-holding ability by 18.2% compared to 47.0% in the control and reduced their adhesive ability by 4.95% compared to 17.15 kg/cm in the control. The output of sausages made using such raw materials increased by 2.6% compared to 76.0% in the control due to an increase in the mass fraction of moisture by 5.74% compared to 61.63% in the control; their energy value decreased by 150 kcal, or 68.2 kJ, compared to 351.4 kcal, or 890.3 kJ, in the control. Changes in the physicochemical composition of sausages did not affect the balance of amino acid composition and organoleptic quality indicators of the finished product.
Keywords: dietary fibre; white non-alkaloid lupine; sausages; semi-smoked sausages; functional and technological properties; biological and energy value.
Author Details: S. A. Grikshas, D. Sc. (Agr.), prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), D. V. Muromtseva, post graduate student, (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), M. O. Kuzmina, student.
For citation: Grikshas SA, Muromtseva DV, Kuzmina MO. [Technological features of using white lupine fibre in the production of semi-smoked sausages]. Dostizheniya nauki i tekhniki APK. 2020;34(4):76-80. Russian. doi: 10.24411/0235-2451-2020-10416.