INFLUENCE OF FUNCTIONAL ADDITIVES ON ORGANOLEPTIC INDICATORS OF SEMI-SMOKED SAUSAGES
DOI:
https://doi.org/10.31548/humanhealth.2.2026.21Keywords:
protein-fat matrix, soy isolate, hydrocolloids, antioxidants, dehydroquercetin, sensory properties.Abstract
Given current conditions in the meat processing industry, it is relevant to improve the quality and stability of sausage products' organoleptic properties by optimizing recipe composition and using functional ingredients. Of particular importance are the use of protein additives of plant origin, hydrocolloids, and natural antioxidants, which improve the structural and mechanical characteristics of products, stabilize the emulsion system, and increase product stability during storage.
The purpose of the research is to substantiate the influence of functional additives in the optimized recipe on the formation of organoleptic indicators of semi-smoked sausages. The organoleptic assessment of semi-smoked sausages was carried out according to indicators of appearance, the structure of the minced meat on the cut, consistency, taste, and smell. The research was carried out in accordance with the requirements of DSTU 4435:2005 using a five-point evaluation scale and constructing a sensory profile. For the experimental sample, an optimized recipe was used, including soy protein isolate, skimmed milk powder, carrageenan, hexametaphosphate, and the natural antioxidant dehydroquercetin.
As a result of the conducted studies, a positive effect of the complex of functional ingredients on the organoleptic characteristics of semi-smoked sausages was established. The experimental sample was characterized by a uniform, dense minced-meat structure, a clearly defined pattern on the cut, and the absence of broth-fat swellings. It was established that the introduction of protein components and hydrocolloids resulted in the formation of a stable protein-fat matrix, thereby increasing the moisture-retention capacity of the minced meat system and improving the consistency of the finished product. The experimental sample was more elastic and homogeneous than the control. The study of taste and aromatic properties showed that semi-smoked sausages with functional additives had a more harmonious, pronounced taste and aroma. The use of dehydroquercetin slowed oxidative processes in the product's fat phase, thereby improving the stability of its taste characteristics. According to the sensory evaluation results, the average integral score of the experimental sample exceeded that of the control by 0.58 points, confirming the effectiveness of the optimized recipe in improving the product's organoleptic characteristics.
The practical value of the work lies in the possibility of using the optimized recipe at meat processing enterprises to improve the consumer properties of semi-smoked sausages, stabilize their organoleptic characteristics, enhance their texture, and expand the range of competitive products.
Received 09.03.2026, accepted 21.04.2026, published 22.06.2026
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