Abstract
This article aims to substantiate the use of buckwheat flour in the technology of semi-smoked sausage based on the study of physicochemical, functional and technological, structural and mechanical and organoleptic parameters. It has been found that a small amount of buckwheat flour in semi-smoked sausage samples (up to 10.0% by weight of unsalted raw material) increases the moisture-binding capacity of the control sample by 1.1-1.8%. The study of the shear stress limit of the finished experimental samples showed that the maximum value of this parameter is 758 Pa. With increasing the dosage of hydrated buckwheat flour, the minced meat loosens, and the value of the shear stress limit in samples No.3 and No.4 is 420 and 390 Pa. The appearance, color, smell, aroma, consistency, taste and juiciness were studied in the produced samples of semi-smoked sausage. Histological examination of an experimental sample of semi-smoked sausage with a level of hydrated buckwheat flour of 6% was carried out. It has been found that introducing hydrated buckwheat flour into the minced meat up to 6% of the mass of raw meat material has a positive effect on the physical and chemical, functional and technological, structural and mechanical and organoleptic parameters of semi-smoked sausage.