Use of biologically active substances in meat products manufacture [use of vtamin and mineral premix in production of infant sausages]
2009
Baev, V.V. | Poznyakovskij, V.M., Kemerovo Inst. of Food Science and Technology (Russian Federation)
Production of vitaminized infant sausages (IS) with vitamin and mineral premix 730/4, is studied. The premix is a mixture of 12 vitamins (C, E, D, A, B1, B2, B6, B12, PP, folic and pantothenic acids, biotin) with carotin, Ca, Mg and pectin. All these biologically active substances correspond to requirements of state pharmaceutics. Application rates of the premix are determined in the IS receipt in view of vitamin looses during IS production and storage and vitamin content in fresh sausage meat. It is shown that vitamin complex has a positive effect on IS color and their sanitary and hygienic quality. Ascorbic acid has is a prevalent factor in color formation. The premix is added into minced meat as a water solution at a dose of 0.075 kg per 100 kg of raw meat. Thiamine, riboflavin and niacin looses in experimental IS have been compose 38; 11 and 19% respectively and they have done 60; 15 and 41% respectively in traditional IS (control). It is also shown that intake of 0.01 kg vitaminized IS insures no less than one- or two thirds of mineral substances according daily requirements of children in them. A technical documentation is proved for vitaminized IS and their production is organized
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