Влияние уровня зародышей синей кукурузы на качественные характеристики колбас с пониженным содержанием жира

Исследовалось влияние снижения содержания свиного жира с 21 % до 5 % при различной концентрации зародышей синей кукурузы (2 %, 3,5 %, 5 %, 8,5 %, 13,5 % и 18,5 %) на физико-химические и текстурные свойства низкожирных сосисок. Снижение содержания жира коррелировало с уменьшением потерь при варке, уменьшением содержания влаги, общей светлоты, красноты и желтизны колбас. Напротив, наблюдалось увеличение упругости и прожевываемости. Низкожирные сосиски, содержащие большее количество зародышей синей кукурузы, отличались повышенной упругостью и прожевываемостью по сравнению с теми, в которых содержание зародышей синей кукурузы было меньшим. Анализ низкожирных сосисок с различным содержанием жира и зародышей синей кукурузы показал увеличение твердости до 8-го дня хранения, а затем снижение к 14-му дню. Оптимальные результаты наблюдались в образцах, содержащих 20% свиного жира и 5% зародышей синей кукурузы. Однако чрезмерное включение зародышей кукурузы не дало положительного эффекта.

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