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The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels


Affiliations
1 School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
2 Mongolian University of Science and Technology, Ulaanbaatar, Mongolia
 

The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province and its use in producing boiled sausages. The boiled sausages were enriched with four different amounts of sea buckthorn peels which are as follows: 0.2%, 0.3%, 0.4% and 0.5%. According to the experimental research compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2 mg%, calcium and magnesium by 2 mg% and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2 mg%, respectively.

Keywords

Fortifier, Meat Products, Sea Buckthorn Peels, Technology
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Abstract Views: 21

PDF Views: 8




  • The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels

Abstract Views: 21  |  PDF Views: 8

Authors

Erkigul Bukyei
School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
Buyanchimeg Baasanjargal
School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
Enkhbat Tumurbaatar
School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
Altanzul Ragchaa
School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
Solongo Ganbold
Mongolian University of Science and Technology, Ulaanbaatar, Mongolia

Abstract


The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province and its use in producing boiled sausages. The boiled sausages were enriched with four different amounts of sea buckthorn peels which are as follows: 0.2%, 0.3%, 0.4% and 0.5%. According to the experimental research compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2 mg%, calcium and magnesium by 2 mg% and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2 mg%, respectively.

Keywords


Fortifier, Meat Products, Sea Buckthorn Peels, Technology

References





DOI: https://doi.org/10.15613/fijrfn%2F2022%2Fv9i2%2F217897