Enhancing Sausage Functionality Products: A Study On Sausage With Natural Purslane Powder As An Antioxidant Additive

Abstract

The study of meat products from alternative protein sources is a promising direction, as these types of meat possess valuable properties. These meats are rich in protein, low in fat, and have good digestibility, making them attractive for baby food. The purpose of this study was to investigate sausages made from alternative protein sources with the addition of purslane at 1,2% by weight of minced meat. The results showed that experimental samples of sausage with chicken fillet and sausage from alternative meats had a moisture content of 72.7% and 70.6%, fat 8.1% and 6.7%, protein 13.41% and 15.31%, carbohydrates 3.0% and 4.4%, respectively. The results obtained demonstrate that sausages made with chicken fillet and alternative proteins, as well as sausages made from different combinations of alternative proteins with purslane, have a high moisture-binding capacity. The moisture-binding capacity of sausage with chicken fillet and purslane is 78.16%, which is 1.73% higher than the benchmark at 76.43%. The moisture-binding capacity of sausage with other alternative proteins and purslane was 78.65%, which is 2.22% higher than the control. High moisture-binding ability helps preserve the freshness and taste of the sausage for a longer time. During the study, a comparative analysis of the protein digestibility of experimental samples of boiled sausage products was conducted. It was found that sausage with chicken fillet is characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (after six hours of hydrolysis), compared to sausage made from different alternative proteins, which had a concentration of 674.2 mcg/ml when digested with pepsin and 377.3 mcg/ml when digested with trypsin, indicating a higher degree of protein digestibility. Thus, research on sausages made from alternative proteins for school-age children can contribute to the development of innovative products that meet the health and developmental needs of children, as well as support the sustainable development of rural regions and stimulate economic growth.