Study of the chemical composition of carrot powder and its effect on the nutritional value of sausage products

Abstract

Plant ingredients in the formulation of meat products allow enriching with valuable nutrients, which are absent or contained in small amounts in meat raw materials. In this paper firstly, the nutritional value of carrot powder, secondly, its influence on the change of chemical, mineral composition and organoleptic characteristics of sausage products was studied. The studies were performed on 4 variants (V) of sausages with different addition of carrot powder: V1 (0%), V2 (5%), V3 (7%), V4 (10%). In terms of chemical composition, carrot powder contains 19.76 mg/100g protein, 8.55 mg/100g dietary fiber, 2.38 mg/100g fat and 8.38 mg/100g ash. Among the mineral composition, calcium (78.0 mg/100g), magnesium (94.5 mg/100g), and phosphorus (610.0 mg/100g) were prominent. The addition of 7% of carrot powder (V3) to the formulation of the sausage revealed positive changes in the chemical composition of sausage with the addition of. An increase in protein, carbohydrates (P<0.001) and ash (P<0.001) content was observed, while fat content decreased (P<0.001). The amount of potassium (P<0.01), calcium (P<0.01), magnesium (P<0.01), phosphorus (P<0.01) increased significantly in the experimental samples compared to the control sample. Organoleptic analysis revealed better characteristics in variant 3 with the addition of 7% carrot powder to the sausage formulation. Thus, the replacement of lamb with carrot powder allows to improve the nutritional and biological value and organoleptic properties of the sausage.