Development of a new type of boiled sausage products with the addition of fish raw material

Abstract

The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the product safety. Sensory characteristics and structural parameter (penetration force with a spherical indentor) have been chosen for optimal level estimation. The optimal level of the penetration value has been found using non-linear pair regression of it on the texture value. The common optimization parameter has been developed according to both characteristics using the significance coefficients obtained by the expert method. The optimal formulation for the preparation of this type of sausage products has been determined using experimental design theory; the biological value of the product has been calculated; the general chemical composition, physical, chemical and structural and mechanical parameters (penetration value) of finished products have been determined. Microbiological characteristics of the sausages have been controlled during storage, the recommended shelf life of 5 days at 4...5 °C has been established. The effect of storage conditions on the quality of the fat fraction of sausages has been noted. Special attention has been paid to color formation (it has been decided to abandon the traditional sodium nitrite in favour of tomato paste in slightly acidic medium) and emulsion stabilization. The project of the technical documentation has been developed: it includes technical conditions and technological instructions.

Keywords

• sausages
• Atlantic cod
• cod liver
• cod liver oil
• microwave blanching
• fish protein isolate
• northern blue whiting
• sausage making technology.