Cooked sausage enriched with essential nutrients for the gastrointestinal diet

Vladimir V. Sadovoy ^a,c

Tatiana V. Shchedrina ^a

Irina A. Trubina ^b

Anna V. Morgunova ^c

Evgenia P. Franko ^d

Affiliation

a North-Caucasus Federal University, Stavropol, Russia

b Stavropol State Agrarian University, Stavropol, Russia

c Belgorod University of Cooperation, Economics and Law, Belgorod, Russia

d Belarusian State Agrarian Technical University, Minsk, Belarus

Copyright ©Sadovoy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 19 June, 2021 | Accepted in revised form 03 December, 2020 | Published 15 October, 2021

DOI: http://doi.org/10.21603/2308-4057-2021-2-345-353

Abstract

Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients.
Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice.
Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety.
Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.

Keywords

Diet, essential components, raw meat, optimization, formulation, chemical composition, amino acid composition, biological value

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How to quote?

Sadovoy VV, Shchedrina TV, Trubina IA, Morgunova AV, Franko EP. Cooked sausage enriched with essential nutrients for the gastrointestinal diet. Foods and Raw Materials. 2021;9(2):345–353. https://doi.org/10.21603/2308-4057-2021-2-345-353.

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