The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels
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Authors
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School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar ,MN
Erkigul Bukyei -
School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar ,MNBuyanchimeg Baasanjargal
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School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar ,MNEnkhbat Tumurbaatar
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School of Engineering and Technology, Mongolian University of Life Sciences, Ulaanbaatar ,MNAltanzul Ragchaa
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Mongolian University of Science and Technology, Ulaanbaatar ,MNSolongo Ganbold
DOI:
https://doi.org/10.15613/fijrfn/2022/v9i2/217897Keywords:
Fortifier, Meat Products, Sea Buckthorn Peels, TechnologyAbstract
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.
References
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