A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG).

Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat.

The purpose of thе article is to study the safety indicators of the curd product, which includes cottage cheese prepared with a starter culture of direct application "Evitalia," consisting of bacteria of the genus (), Streptococcus () and propionobacteria. Other ingredients are crushed mass from green buckwheat, candied pumpkin, cooked Jerusalem artichoke sirup, and fat emulsion based on coconut oil. The sweetness of the curd product is provided by Jerusalem artichoke sirup, whereas fat emulsion based on coconut oil enriches the product with unsaturated fatty acids and gives plasticity and uniformity of structure.