Evaluation of functional-technological and organoleptic properties of cooked sausages with the addition of hemp oil

The use of vegetable oils as a source of polyunsaturated (omega-3 and omega-6) fatty acids in the production of meat products has been considered in order to increase their nutritional and biological value. The issue of partially replacing pork fat in the minced meat cooked sausage with hemp seed oil has been investigated without deteriorating functional-technological and consumer properties, such as taste, aroma and color of the product, water-binding capacity and weight loss after temperature treatment, was investigated. The work studied samples of cooked sausages with a replacement of pork fat with hemp oil in amounts of 1 %, 3 %, 5 %, and 7 %. The hemp oil was added at the second stage of minced meat cutting in its pure form or in an emulsion state. The emulsion with hemp oil was prepared in a ratio of protein:oil:water 1:5:5. Soy protein was used for a stable emulsion. It has been proven that the addition of hemp oil in its pure form practically does not change the pH of minced meat, and the addition of oil in the emulsion increases the value of active acidity in the alkaline direction. When adding oil in the amount of 5...7 % in the state of emulsion, the water-binding capacity increased by 2.4...2.9 % compared to the control sample. The addition of oil in its pure form slightly reduced the water-binding capacity of the samples with 5 % and 7 % oil compared to the control sample by 0.2 % and 0.4 %, respectively. Based on the results of organoleptic studies, the addition of hemp seed oil in the form of an emulsion in the amount of 3...5 % is proposed. The obtained results prove the prospects of using hemp seed oil in the form of an emulsion in the composition of cooked sausages to improve the nutritional and biological value, enrich the product with unsaturated fatty acids and increase the yield after heat treatment