OPTIMIZATION OF SAUSAGE PRODUCTS PRODUCTION PROCESS USING PROTEOLYTIC ENZYME

The paper presents a semi-smoked sausage product obtained by using protepsin enzyme to process low grade meat and adding buckwheat flour as a vegetable raw material. Different percentages of buckwheat flour were investigated in the experiment. Based on literature reviews, patent research and experimental data, the use of 6% buckwheat flour was found to be optimal. Laboratory studies of the finished product showed improvement in physicochemical and functional-technological characteristics.

The results of the study showed that in the experimental sample the protein content was 0.1% higher than in the control samples, and the fat content was 2,15% lower. It was found that the mass fraction of amino acids in the experimental sample increased by 2,36%. The enzyme protepsin effectively breaks down the connective tissue of meat, softening the structure of the product and improving its quality. The nutritional and energy value of the experimental sample was reduced by 19 kcal due to the addition of buckwheat flour, which indicates the low calorie and lightness of the product.

Based on the conducted research it was found that the use of proteolytic enzyme and buckwheat flour improves the functional and nutritional characteristics of semi-smoked sausages, improves their structure and shelf life. This technology allows to reduce the cost of production, making it more affordable.

1. Antipova L.V. Rational use of paddlefish cutting products in combined food systems / L.V. Antipova, V.S. Slobodyanik, A.Yu. Setkova // In the compilation: Process Management and Scientific Developments. Proceedings of the International Conference. Birmingham. – 2022. – P. 171-175. (In English).

2. Antipova L.V. Tendentsii razvitiya nauchnykh osnov proektirovaniya pishchevykh produktov / L.V. Antipova, N.S. Rodionova, E.S. Popov // Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya. – 2018. – № 1(361). – S. 8-11. (In Russian).

3. Antipova L.V. Protepsin – novyi fermentnyi preparat otechestvennogo proizvodstva dlya obrabotki myasnogo i molochnogo syr'ya / L.V. Antipova, M.V. Gorbunkov // V sbornike: «Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologiyakh produktov pitaniya i kormoV». VNIIPBT; Pod redaktsiei V.A. Polyakova, L.V. Rimarevoi. – 2016. – S. 7-12. (In Russian).

4. Antipova L.V. Biotekhnologicheskie metody v uvelichenii resursnogo potentsiala pererabatyvayushchikh otraslei APK / L.V. Antipova // V sbornike: «Materialy VI otchetnoi nauchnoi konferentsii prepodavatelei i nauchnykh sotrudnikov VGUIT za 2017 goD». – Chast' 1 – 2018. – S. 25-30. (In Russian).

5. Total and Partial Fat Re- placement by Gelled Emulsion (Hemp Oil and Buck- wheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters / Botella-Martínez et al // Foods. – 2021. – № 10(8). – R. 1681-81. https://doi.org/10.3390/foods10081681. (In English).

6. Vliyanie gidroliza fermenta protepsina na rn i vlagosvyazyvayushchuyu sposobnost' vtorosortnoi govyadiny / YA.M. Uzakov i dr. // Vestnik Almatinskogo tekhnologicheskogo universiteta. – 2022. – № 2. – S. 97-101. https://doi.org/10.48184/2304-568X-2022-1-97-101. (In Russian).

7. Perspektivy ispol'zovaniya rastitel'nykh komponentov i fermentnykh preparatov v tekhnologii tsel'nokuskovykh myasnykh izdelii / E.A. Kashchenko i dr. // Tekhnologii i tovarovedenie sel'skokhozyaistvennoi produktsii. – 2015. – № 2(5). – S. 110-114. (In Russian).

8. Effects of Replacing Soy Protein and Bread Crumb with Quinoa and Buckwheat Flour in Functional Beef Burger Formulation / F. Bahmanyar et al // Meat Science. – 2021. – № 172 (February). – R. 108305. https://doi.org/10.1016/j.meatsci.2020.108305. (In English).

9. Gallego M. Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations / M. Gallego, R. Grau, P. Talens // Meat Science. – 2023. – Vol. 206. – R. 109341. https://doi.org/10.1016/j.meatsci.2023.109341 10.06.2023. (In English).

10. Texture softening of beef and chicken by enzyme injection process / S.H. Eom et al // Korean Journal for Food Science of Animal Resources. 2015. – № 35(4). – P. 486-493. (In English).

11. Akimov M.M. Pol'za grechnevoi muki / M.M. Akimov, A.E. Erengaliev, A.M. Muratbaev // Mezhdunarodnaya nauchno-prakticheskaya konferentsiya, posvyashchennaya pamyati Vasiliya Matveevicha Gorbatova. – 2016. – № 1. – S. 23-24. (In Russian).

12. Anikina V.A. Ispol'zovanie grechnevoi muki dlya proizvodstva funktsional'nogo pishchevogo produkta / V.A. Anikina // Materialy natsional'noi nauchno-prakticheskoi konferentsii «Obrazovanie i naukA». – Ulan-Udeh, 2021. – S. 5-9. (In Russian).

13. Hemp and buckwheat are valuable sources of dietary amino acids, beneficially modulating gastrointestinal hormones and promoting satiety in healthy volunteers / M. Neacsu et al // European Journal of Nutrition. – 2021. – Vol. 61, Issue 2. – P. 1057-1072. (In English).

14. Kilincceker O. The effect of buckwheat flour on some quality properties of chicken meatballs as an alternative to wheat flour. / O. Kilincceker, A.M. Karahan // Carpathian Journal of Food Science and Technology. 2020. – Vol. 12, Issue 4. – P 155-164. https://doi.org/10.34302/crpjfst/2020.12.4.16. (In English).

15. The use of buckwheat flour in the technology of semi-smoked sausage / A. Yessengaziyeva et al // Potravinarstvo Slovak Journal of Food Sciences. – 2023. – № 17. – P. 311-323. (In English).