4 year student, faculty of processing technologies Vilts K. R.

4 year student, faculty of processing technologies Sapuvova N.V.

2 year student, faculty of processing technologies Nikolaenko A.V.

2 year student, faculty of processing technologies Sakovich M.E.

c.t.s., associate professor Nesterenko A. A.

Russia, Krasnodar, Kuban State Agrarian University after I. T. Trubilin

REDUCED CALORIE SAUSAGE PRODUCTS

One of the critical factors to develop physiological human needs of food and energy is energy consumption amount.

Nowadays people’s nutrition is not balanced and has too many calories. To improve useful properties of the product manufactures use different methods. For example, they remove fatty components from the product and substitute them with low-calorie ingredients or add dietary fibers which are not dissolved and digested in human body that can colon functioning. Microcrystalline cellulose of high quality, Vivapur, can combine these properties because it reduces caloricity of food product and it is a «ballast» substance which is not digested in human body.

Vivapur is used to substitute expensive meat raw material (semi-fat and fat pork) and also raw fat material but not pork fat that forms the structure. It is also used to make mayonnaise, sauces, ketchup, processed cheese, curds and dairy products.

Unlike other known thickening agents that bind water with less effective chemical bonds, Vivapur does it physically. That is why colloidal structure of this gel differs from usual thickening agents which guarantees complete absence of hardening and compression, and food mass acquires the required visco-plastic properties.

Microcrystalline cellulose is used not only as filler but as a multifunctional supplement which solves many technological tasks. Its use enhances finished goods output, reduces mass losses, improves consistency when finished product is enriched with required ballast substances and reduces cost which is very important for production.

Energy use of human body is total energy use for basal metabolism, energy use for specific dynamic effect of food and energy spent on physical and mental activity.

Energy consumption for basal metabolism and specific dynamic effect of food cannot be

regulated by man and that is why it is traditionally referred to unregulated energy consumption. Energy use for labor activity, sport and other physical activities depend upon human will and cannot be significantly increased or reduced at will. Such energy consumption is known as regulated [1, 2].

Basal metabolism is energy used for internal organs functions and life sustaining systems of the body. Basal metabolism value is taken at physical and nervous rest lying on the side comfortably at air temperature 20 °С, on an empty stomach (last meal taken 14-16 hours before). Energy of human basal metabolism is individual but it is quite a stable constant of 1700 kcal (7112,8 kJ) for men and 1400 kcal (5857,6 kJ) for women of average body weight [3, 4].

Basal metabolism value is affected by human gender and age. Women’s basal metabolism is by 5-10 % slower than men’s. Children’s basal metabolism is faster than adults’ one and the younger, the faster. Basal metabolism value of children can be by 15% and faster than adults’ one. Old people’s basal metabolism is, on the contrary, slower by 10-15 % in comparison with young people [5, 6].

Microcrystalline cellulose Vivapur is a natural product which is a mixture of microcrystalline cellulose with modified cellulose. The basic difference of Vivapur from the analogs is that it is of complex functional properties and it can work as stabilizer, thickening and gelling agent.

Outwardly microcrystalline cellulose is white bulk powder without any smell. This food supplement is made of lignified plants which have many plant fibers.

Microcrystalline cellulose is used not only as filler but as a multifunctional supplement which solves many technological tasks. Its use enhances finished goods output, reduces mass losses, improves consistency when finished product is enriched with required ballast substances and reduces cost which is very important for production.

Microcrystalline cellulose is of water binding and water holding capacity due to which it improves consistency and succulence of finished product even if part of animal or vegetable fat is taken away.

If it is dissolved in water or mixed in a cutter, blender or homogenizer there it becomes white gel of viscous capacity which is flowable like fat if heated and when the temperature drops it becomes thick again.

Using food supplement Vivapur in food industry is conditioned by its positive properties:

– it has no supplements with Е index;

– adds no taste or flavour to the finished product;

– colour and consistency looks like natural animal fat;

– it is of high water binding capacity;

– it can reduce product cost.

In comparison, animal fat has the following positive properties:

– it has essential fatty acids;

– Ω-3-fatty acid;

– it is vitamins basis.

As the result, using this fat substitute we receive the product with no harmful substances found in animal fat, which is of positive organoleptic properties without cholesterol. Due to the high water binding capacity of the gel it enhances bigger output of finished product. For sausage production Vivapur is hydrated in the cutter at low speed in the ration 1: 9 (Vivapur : water) beforehand. It turns into pasty gel similar to pig fat by its functional technological properties. Fatty raw material is substituted by up to 10%.

Products with Vivapur supplement can be used for functional athletes’ nutrition, people with cardiovascular disease and obesity because we reduce content of animal fats, which are necessary for these categories of people, and total caloricity of the finished product remaining proteins and carbohydrates of a given amount. The advantage of Vivapur over animal fat can positively affect mass production of meat and dairy products. It is explained by the fact that using Vivapur supplement commercially reduces the cost of finished product because Vivapur is cheaper than main raw material [7].

References:

1. Белковые структурообразователи для ветчинных мясных продуктов / Р.С. Омаров, О.В. Сычева, С.Н. Шлыков, В.В. Михайленко // Fleischwirtschaft International Россия. − 2014. − № 1. − С. 49-52.

2. Nesterenko A. A. Biological assessment of summer sausage with preprocessing for starter cultures and meat raw by electromagnetic field of low frequencies / A. A. Nesterenko, N. V. Kenijz, S. N. Shlykov // Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016. – № 7 (1) – P. 1214-1220.

3. Нестеренко А. А. Производство ферментированных колбас с мажущейся консистенцией / А. А. Нестеренко, Н. В. Кенийз, Д. С. Шхалахов // Науч. журн. КубГАУ [Электронный ресурс]. – Краснодар : КубГАУ, 2014. – № 08 (102). С. 1149 – 1160. – Режим доступа : http://ej.kubagro.ru/2014/08/pdf/73.pdf.

4. Трубина И.А Разработка технологий мясопродуктов функциональной направленности с модифицированными пищевыми добавками. Диссертация на соискание ученой степени к.т.н.: 05.18.04.: защищена 2009 / Ставрополь: СевКавГТУ

5. Бажина К. А. Маркетинговые исследования рынка колбасных изделий / К. А. Бажина, О. В. Зинина // Научные труды SWorld. – 2015. – Т. 12. № 1 (38). – С. 97–101.

6. Современные требования к безопасности мясных изделий / Нуштаева А.И., Губер Н.Б., Ребезов Я.М., Раков М.О., Полтавская Ю.А. // Молодой ученый. – 2014. – № 11. – С. 83-86.

7. Нестеренко А. А. Прогнозирование реологических характеристик колбас / А. А. Нестеренко, Н. В. Кенийз, Д. К. Нагарокова // Науч. журн. КубГАУ [Электронный ресурс]. – Краснодар : КубГАУ, 2015. – № 03 (107). С. 289 – 301. – IDA [article ID]: 1071503019. – Режим доступа: http://ej.kubagro.ru/2015/03/pdf/19.pdf, 0,812 у.п.л.