The use of inulin-containing raw materials in the technology of sausage production

Abstract

Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the use of non-traditional functional components such as inulin-containing raw materials. The purpose of the study was to analyse the scope of the research and systematise the available information on methods of improving the quality and nutritional value of sausage products, and to determine the prospects and feasibility of using inulin-containing raw materials in the formulation of sausage products to increase their consumer benefits and improve nutritional characteristics. The method of meta-analysis of evidence was applied, based on the search of literature data for the period 2001-2022 using the international scientific platform Research4Life, which includes publications indexed in Scopus, Web of Science, etc. The study used statistical data from the Organisation for Economic Cooperation and Development, the State Statistics Service of Ukraine, etc. A total of 64 articles related to the use of inulin in the composition of inulin-containing raw materials in sausage products were found, four of them about sausage with chicory, six – about sausage with Jerusalem artichoke. The article also presents statistical data on meat consumption in Ukraine and in the world, the distribution of consumer purchasing and taste preferences, and systematises the ways to improve the quality of sausages. As a result of the research, a low tendency towards an increase in demand for meat products was noted, it was found that the most promising, in terms of improving health qualities, meat products are boiled sausages, as they are in great demand among Ukrainian consumers. The most common methods of improving the quality of sausage products are fat correction and calorie reduction. research of technology of sausage products with inulin-containing raw materials. Systematization and structuring of the available array of information on the use of inulin-containing raw materials in the technology of sausage products will facilitate the establishment of the feasibility and necessity of practical application of this method of improving the quality of this segment of food products

Keywords

• fat substitutes
• meat products
• inulin
• chicory
• jerusalem artichoke
• organoleptic
• health-improving properties