DEVELOPMENT OF NEW DRY SAUSAGES WITH IMPROVED DRYING, SAFETY AND INTERACTIVE FOOD DESIGN PARAMETERS

Abstract

As is known, the technology of sausage products is quite complex and full of contradictory requirements. Most often, new developments in this area highlight the use of certain ingredients, but this approach does not always allow finding solutions to modern challenges in the industry. The purpose of this work is to develop new sausage products with a geometry that ensures accelerated drying and microbiological safety, adapted to such target groups of consumers as children and youth, taking into account the emotional and communicative potential of the product. Sausages were produced in two recipes, a classic one and one adapted to the children's and youth target audience. The latter was distinguished, first of all, by a lower content of fat, salt and nitrites. During the research, modern desktop technological equipment and control and measuring devices were used. The readiness of sausages was determined by achieving the final mass fraction of moisture in them and stabilizing the weight of sausage loaves during weighing. This allowed fixing the drying duration of each sample in days. Daily weighing of sausage loaves was carried out on laboratory electronic scales with an accuracy of ±0.1 g. A number of new geometric shapes of the cross-section of sausage loaves were proposed: four-petal, three-petal with different size ratios, sections in the form of a liter LOVE. An edible children's designer in the form of a helicopter called "Smakolot" was developed. It consists of parts of the assembled object made of edible material. It contains a body made of bread, at least one multi-bladed propeller made of dry sausage, a tail and stabilizers made of vegetable ingredients, a cabin made of soft cheese and connecting elements made of edible materials. It has been proven that the geometric shape of the cross-section of dry sausages has a significant impact on the intensity of minced meat dehydration and the uniformity of drying of the sausage loaf in the transverse direction. The approach proposed in the work to the differentiation of meat products based on the geometric shape of the sausage loaf can be an effective tool for technological optimization of the drying process, the formation of new gastronomic impressions and, in general, for increasing the marketing attractiveness of the product.