Indonesian Food Science and TechnologyJournal
Vol. 6 No. 2 (2023): Volume 6 Number 2, July 2023 |IFSTJ|

The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels

Bukyei, Erkigul (Unknown)
Baasanjargal, Buyanchimeg (Unknown)
Tumurba, Enkhbat atar (Unknown)
Ragchaa, Altanzul (Unknown)
Ganbold, Solongo (Unknown)

Article Info

Publish Date
30 Jul 2023

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.

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Journal Info
Indonesian Food Science and TechnologyJournal
Website

Abbrev

ifstj

Publisher

Universitas Jambi

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...