The influence of herbal supplement on the functional and technological properties of boiled camel sausage

Abstract

This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technological properties of cooked sausage. The effect of red currant powder on lipid oxidation, the effect of red currant powder and linseed flour on the functional and technological properties of sausages made from combined meat (camel meat, chicken fillet and hump fat) has been studied. Camel meat as a raw material has many advantages, such as low fat content, high nutritional value, hardly distinguishable from beef in taste. Flaxseed meal and dried redcurrant powder were added in various quantities and compared to improve the functional and technological properties. The control sample was made according to GOST for boiled sausage, with replacement of fat by hump fat, and replacement of beef by camel meat. A fractional-factor experiment plan was constructed for the experimental samples, taking into account the material balance. The additives were varied in 3 levels, from 0 to 3 %. We obtained 7 samples with control, a sausage prepared according to the same recipe, but without additives, was taken as a control sample. As a result of analysis of the data obtained the conclusion was made that the addition of flax meal should be no more than 3.5%, the addition of 3% is desirable, with the functional and technological properties of the sausage being improved. The addition of currant powder should not exceed 1.5%, a dose of 1% is desirable. Adding 3% changes the flavour to a more acidic one.

Keywords

• redcurrant powder
• flaxseed meal
• surface response method