Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour

Authors

  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, Kyiv, 03041, Ukraine, Tel.: +38(096)206-62-76 Author https://orcid.org/0000-0001-8159-4020
  • Taisiia Volkhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, Kyiv, 03040, Ukraine, Tel.: +380445278950 Author https://orcid.org/0000-0003-3298-1299
  • Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)7240399 Author https://orcid.org/0000-0002-7242-3227
  • Olha Statkevych National University of Life and Environmental Sciences of Ukraine, Faculty of Plant Protection, Biotechnology and Ecology, Department of Entomology, Integrated Plant Protection and Quarantine Heroiv Oborony str., 13, Kyiv, 03041, Ukraine, Tel.: +38(063)068-61-12 Author https://orcid.org/0000-0002-7157-4912
  • Vladyslav Dorozhko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +380445278950 Author https://orcid.org/0000-0003-4796-2445
  • Petro Drozd National University of Life and Environmental Sciences of Ukraine, Faculty of Plant Protection, Biotechnology and Ecology Department Physiology, Plant Biochemistry and Bioenergetics Department Heroiv Oborony Str., 13, Kyiv, 03041, Ukraine, Tel.: +38(050)591-01-89 Author https://orcid.org/0000-0003-1939-2967
  • Nataliia Hryshchenco National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroiv Oborony Str.,15, 03041 Kyiv, Ukraine, Tel.: +380445278950 Author https://orcid.org/0000-0001-7269-1806
  • Nina Tverezovska National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Social Work and Rehabilitation, Heroes of Defense, Str. 15, 03041 Kyiv, Ukraine, Tel.: +38(044)527-83-57 Author https://orcid.org/0000-0002-0672-9308

DOI:

https://doi.org/10.5219/scifood.46

Keywords:

hake, vegetable raw materials, cuttlefish ink, red caviar, sausage products

Abstract

The increasing demand for functional meat and fish products has prompted the search for innovative formulations enriched with bioactive and nutritionally valuable components. This study investigates the effect of incorporating non-traditional raw materials such as chicken meat, spelt flour, dried vegetables, cuttlefish ink, and red caviar into the formulation of cooked fish sausages based on hake. Three experimental sausage formulations were developed by partially replacing fish meat with 10% chicken meat and adding 6% spelt flour, along with the addition of bell pepper, olives, or garlic. Physicochemical parameters (moisture, protein, fat, ash), water-holding and moisture-binding capacity, structural–mechanical properties (shear stress), oxidative stability (acid and peroxide values), and sensory quality were assessed.  Protein content in the experimental samples increased by 8–10% compared to the control (17.2 and 15.1 g/100 g). Sample 1 exhibited the highest water-holding capacity (86.3%), while samples 2 and 3 showed an 18–20% increase in structural density. During refrigerated storage (10 days), sample 3 demonstrated the best oxidative stability, with acid value rising only from 1.7 to 2.3 mg KOH/g fat. Organoleptic scores improved notably, with sample 1 scoring 4.6 points and sample 3 scoring 4.5, compared to 3.8 for the control. The formulated cooked fish sausages, which included added chicken meat, spelt flour, and dried vegetables, exhibited enhanced nutritional, technological, and sensory properties. The study confirms the feasibility of using non-traditional components to develop functional sausage products. Further investigations should explore microbial stability during long-term storage and evaluate consumer acceptance for potential commercial applications.

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Published

2025-07-07

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Vol. 19 (2025): Scifood

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Copyright (c) 2025 Nataliia Holembovska, Taisiia Volkhova, Valentyna Israelian, Olha Statkevych, Vladyslav Dorozhko, Petro Drozd, Nataliia Hryshchenco, Nina Tverezovska (Author)

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How to Cite

Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour. (2025). Scifood, 19(1), 376-393. https://doi.org/10.5219/scifood.46

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