Mamedov Z.E.

Donetsk National University of Economics and Trade named after M. I. Tugan-Baranovsky, Ukraine

Development of home cooked sausages with vegetable raw materials in Ukraine as a spice

Research in the field of food and expanding the range of products for human nutrition using raw plants with medicinal properties, comprising a biologically active substance necessary elements and has good organoleptic qualities, including in processed condition relevant to the present. The biological value of sausage characterized by the presence of vitamins, macro- and micronutrients, essential amino acids and polyunsaturated fatty acids. In the manufacturing process sausage meat is subjected to physic-chemical treatment. When heat treated sausages lost 10 - 25 % of vitamin B1 and 10 - 20 % of vitamin B2. Energy value determined by the content of sausage in it of proteins, fats and carbohydrates. Cooked sausages contain about 10-15 % protein, 20-30 % fat, calories - 220-310 kcal per 100 g of Biological and energy value of sausage can be increased by an additional plant materials. The aim of this work was to develop a home- cooked sausage with vegetable raw materials in Ukraine as a spice, namely to replace part of Nigella pepper and basil to use as a spice . Unfortunately in today's market dietary supplements with biological activity in Ukraine uniquely dominated by products imported. Domestic food supplements, not to mention the functional foods to their content , particularly cooked sausages on the market of Ukraine is not enough. One of the reasons that the domestic market of dietary supplements and functional foods are almost no national, connected not only with the features of the design, but also the nature of the use of biologically active materials, the origins of which are predominantly overseas. The studies indicate the existence of a huge untapped potential of our national plant material with an active action, which, with appropriate technological processing, can completely replace imported from abroad and are often more complete and secure than foreign . The products produced from domestic raw materials are natural and acceptable to the population of the population, historically developed in our country. They certainly useful and therefore are more effective when administered to the relevant products. An important aspect of research for commodity researchers, biologists and physicians is to identify the possible use of domestic wild and / or non-traditional and introduced plants, the components of which can compete with imports and provide valuable foreign spicy herbal supplements - an aromatic group. It basil and Nigella promising plants can expand assortment of native plant materials for the development of cooked sausages. Thus, for the first time it is studied the biochemical and elemental composition of the aerial parts of four species of the genus Ocimum, introduced in the Donetsk Botanical Garden of Ukraine academy of Sciences. Species of the genus are basil clove of spice - the taste of plants, which is caused by the presence of essential oils with a specific flavor. Due to the essential oils and phytonutrients (nutrients) is a plant has long been known for its healing properties presence of vitamins contained in its structure, strengthens blood vessels and capillaries, the best of their permeability . In this case, vitamin E combined with pro-vitamin A plays an important role in metabolic processes , normalizes the rate of cell renewal and stimulates collagen synthesis in the skin , making it supple and young. Thanks to such substances as linalool , methyl chavicol, eugenol and Citronellol , the plant has strong antibacterial , antifungal and disinfectant properties , and effectively protects the body against many types of bacterial, viral and fungal infections. Basil essential oil comprises from 45% to 70% eugenol, methyl chavicol, cineole, linalool, camphor, otsilen and other components. Most of all biologically active substances contains leaves and flowers, less - the stems of plants. In leaves and inflorescences accumulated from 0.3 to 0.6 % essential oils. Furthermore basil contains volatile, ascorbic acid provitamin A, a small amount of proteins, sugars and tannins . It is the source of many trace elements, it contains Ca, Fe, Mn, Cu, Zn. According to our studies , basil Purpunoy (A. basilicum) contains about 2,40 ± 0,07% of total nitrogen , 7,94 ± 0,21% of complex and 5,80 ± 0,17 simple sugars , 4,70 ± 0.21 % fat and fiber 25,36 ± 0,75%, contains up to 2.4% of nitrogenous substances , 7.94 % complex sugars , 4.7 % oil , 25.4 % fat . A high number of different basilicum most studied minerals (Ca , Zn, Cu, Co, Ni, As, Bi, Sr, Ti, Se, Rb, Br). Particularly calcium content in the form of a basilica with 6649 , 71 - 8468.82 mg / kg of iron - 258.31 - 395.79 mg / kg, and manganese - 113.97 - 116.80 mg / kg. Nigella sown has several useful substances 35 % fatty oils , 0.5 % essential oil , vitamin E, gluten , calcium , iron , copper , phosphorus , potassium , magnesium , manganese, zinc, chromium , strontium , boron, and iodine. As a result of experimental studies, we developed a new cooked sausage at home with basil and nigella seed, developed its technological map. Held merchandising evaluation showed that the new kind of home-cooked sausage laced with basil and black cumin meets the requirements of DSTU 4436:2005 in appearance , texture , type of meat to cut , shape and size and has a pleasant taste and unusual odor, high content of trace elements and vitamins introduced by a herbal nutritional supplements.

References:

1. Raksha-Slusareva O.A. Prospects for the use of raw kind of basil in food functionality. / O.А. Raksha Slusareva and other / / "Industrial Botany : Status and Prospects ": Internat. sciences. conf. : 24-26 September 2007.r. , Donetsk [ materials] . - Donetsk: DBS National Academy of Sciences , 2007. - P. 366 -367 .

2. Ostapko I.M. O.K. Biologically active substances Osimum basilicum L. Introduced in the Donbass / IM Ostapko , O.K. Kustova / / " Resursoznavstvo , collection and conservation of medicinal plants ": All-Ukrainian. scientific-practical . konf.15 October 2002 , Donetsk [ materials] . - Donetsk: DBS National Academy of Sciences , 2002 - p.95

3. Mikulovich L.S Commodity food products : Textbook. Guide. - Minsk. : BHEU , 2001. - 614 p.