Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages
Bahytkul Assenova1, Kumarbek Amirkhanov2, Irina Dolmatova3, Tatiana Zaitseva4, Yuliya Somova5, Olga Gorelik6, Evgeniy Ponomarev7, Vera Zhirova8, Svetlana Zhukovskaya9

1Bahytkul Assenova, Shakarim State University of Semey, Semey, Kazakhstan.
2Kumarbek Amirkhanov, Shakarim State University of Semey, Semey, Kazakhstan.
3Irina Dolmatova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia.
4Tatiana Zaitseva, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia.
5Yuliya Somova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia.
6Olga Gorelik, Ural State Agrarian University, Yekaterinburg, Russia
7Evgeniy Ponomarev, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
8Vera Zhirova, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
9Svetlana Zhukovskaya, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.

Manuscript received on 26 August 2019. | Revised Manuscript received on 09 September 2019. | Manuscript published on 30 September 2019. | PP: 2108-2110 | Volume-8 Issue-11, September 2019. | Retrieval Number: K19920981119/2019©BEIESP | DOI: 10.35940/ijitee.K1992.0981119
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.
Keywords: Sausage, Meat, Sea cabbage, Laminaria, Food additive
Scope of the Article: