Investigation of functional properties of varnish sausage with addition of wheat cloth with pectin pumpkin

Aim. Determination of the physico-chemical parameters of wheat fiber with pumpkin pectin and functional properties of stuffing systems; give a technical and economic assessment of the quality of the research results of boiled sausages with the addition of wheat fiber with pumpkin pectin. Method. In studies of the functional properties of boiled sausages with the addition of different amounts of wheat fiber with pumpkin pectin and the hydromodule additives from 3% to 7%. The determination of the plasticity of minced meat - by pressing, the bias voltage on the device penetrometers Ulab3-31M. Results. By means of microstructural analysis, it was established that wheat fiber with pumpkin pectin does not differ in size and features of its structure from similar structural elements of sausage minced meat, which indicates the relationship of wheat protein and pumpkin pectin with animal proteins; functional, technological, structural - mechanical, organoleptic indicators of model stuffing systems and ready-made sausages were investigated and it was established that the level of substitution of raw meat (WFWPP) in the amount of 3%, 5%, 7% does not negatively affect these indicators; Replacing 5% of raw meat in sausages with the addition of wheat fiber with pumpkin pectin makes it possible to obtain a calculated economic effect of 1310.20 UAH. by 1 ton of finished products and increase the profitability of the enterprise by 8.1% (at 2018 prices). Scientific novelty. For the first time, it was proposed to improve the technological process of making boiled sausages by using non-traditional raw materials - wheat fiber with pumpkin pectin (WFWPP); a new recipe was developed, the physicochemical parameters of the raw material and finished product were investigated; practically proved that the use of WFWPP increases the moisture-holding and fat-holding capacity of minced meat. Determined the effectiveness of the use of this additive. That allows you to reduce the cost of sausages and increase profitability. Practical significance. The results of the research conducted deepen modern ideas about the sources of raw materials of plant origin, which can be used as food additives as substitutes for raw meat

pectin; fiber; research; functional properties; plasticity; ultimate shear stress; sausage