The influence of rose hip extract on the color and texture indicators of sausages

In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color characteristics and texture-profile indicators of boiled sausages. 5 batches of boiled sausages were produced: 1) PC - positive control with sodium nitrite, 2) NC - negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 13% concentration of rosehip extract (Rosa canina L.) and 50% sodium nitrite. The color values of the finished boiled experimental sausage samples changed significantly: the lightness parameters decreased compared to all samples, the severity of red hues increased with the increase the extract concentration, but at the same time they were lower compared to the positive control. The values of yellowness were higher in the prototypes. The addition of a new ingredient to the composition of sausages caused significant changes in the texture parameters in proportion to the increase in the concentration of the added extract in the test samples. Pathogenic microorganisms: Escherichia coli group bacteria, Salmonella spp. and L. monocytogenes were not detected for all studied samples. Among the experimental samples, the minimum indicators of mesophilic bacteria and the most optimal indicators for the inhibition of undesirable microflora and color characteristics were obtained by a sample with 50% sodium nitrite and 13% concentration of rosehip extract

PRODUCTION OF DOMESTIC FEED USING NON-TRADITIONAL TYPES OF RAW MATERIALS PROCESSING AND FOOD PRODUCTION

The article considers the possibility of using as a raw material for the production of feed waste processing of grapes - grape marc and natural mineral sorbent - vermiculite. The chemical composition of forage meal from grape marc and vermiculite is given. The data showed that the waste obtained in the processing of grapes in its chemical composition comply with the standards imposed on the components of animal feed. However, the physico-mechanical properties and the hygroscopicity of grape marc do not meet the requirements of feed milling. Introduction to the composition of the feed additive vermiculite feed allows you to adjust their properties

Application of rosa canina l. to replace sodium nitrite in sausages

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required

Potential health and economic impacts of dexamethasone treatment for patients with COVID-19

Acknowledgements We thank all members of the COVID-19 International Modelling Consortium and their collaborative partners. This work was supported by the COVID-19 Research Response Fund, managed by the Medical Sciences Division, University of Oxford. L.J.W. is supported by the Li Ka Shing Foundation. R.A. acknowledges funding from the Bill and Melinda Gates Foundation (OPP1193472).Peer reviewedPublisher PD