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All Journal Indonesian Food Science and TechnologyJournal
Tumurba, Enkhbat atar
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Agriculture, Biological Sciences & Forestry

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The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels Bukyei, Erkigul; Baasanjargal, Buyanchimeg; Tumurba, Enkhbat atar; Ragchaa, Altanzul; Ganbold, Solongo
Indonesian Food Science and Technology Journal Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i2.20870

Abstract

The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province, and its use in producing boiled-sausages. The boiled-sausages were enriched with four different sea buckthorn peel amounts: 0.2%, 0.3%, 0.4%, and 0.5%. According to the experimental research, compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2mg%, calcium and magnesium by 2mg%, and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2mg%, respectively.
Co-Authors Baasanjargal, Buyanchimeg Bukyei, Erkigul Ganbold, Solongo Ragchaa, Altanzul