An identification of the technological capabilities to develop new functional cooked sausages with ? reduced content of nitrite, enriched with dried goji berry ( Lycium chinense ) or powder of butternut pumpkin ( Cucurbita moschata ) was studied. The experiments were produced with samples containing 5 g kg-1 sodium nitrite and 5 or 10 g kg-1 dried goji berry fruits, respectively 5 or 10 g kg-1 pumpkin powder. The controls with 5 or 10 g kg-1 sodium nitrite only were used. The samples were analyzed on 1d after manufacturing and on 6d after storage at 0-4°C. It was found the addition of 0.5% goji berry or 0.5% pumpkin powder in the most significant extend contributes to preserve the sensory properties and delay the proteolytic processes. The combination of 0.75% goji berry and 0.75% pumpkin powder most preferably preserves the color characteristics of the sausages, but addition of 0.5-1.0% goji berry effectively inhibit the protein oxidation, lipolysis and lipid oxidation was determined. The conclusion was made that the addition of goji berry and pumpkin powder can be used as additives for development new functional meat products with halfway reduced amounts of nitrites. Future experiments are need for optimization the sausage formulation.
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机译：确定开发具有以下功能的新型功能性熟香肠的技术能力：研究了减少亚硝酸盐含量的方法，并富含枸杞干（枸杞）或胡桃南瓜粉（南瓜属）。用包含5 g kg -1 亚硝酸钠和5或10 g kg -1 枸杞干果分别为5或10 g kg 的样品进行实验-1 南瓜粉。仅使用5或10 g kg -1 亚硝酸钠的对照。在制造后第1天和在0-4°C下储存后第6天对样品进行分析。发现最显着的添加量为0.5％枸杞子或0.5％南瓜粉有助于保持感官特性并延迟蛋白水解过程。 0.75％枸杞果和0.75％南瓜粉的组合最优选地保留了香肠的颜色特征，但是确定添加0.5-1.0％枸杞果可有效抑制蛋白质氧化，脂解和脂质氧化。结论是，枸杞和南瓜粉的添加可以用作开发亚硝酸盐含量减少一半的新型功能性肉制品的添加剂。需要未来的实验来优化香肠配方。
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