INTRODUCTIONContemporary domestic and foreign studiesprove that diet can significantly improve health andquality of life. The specific character of raw materialsand processing technology makes meat one of themost important food products [1, 2]. A healthy dietcan prevent cardiovascular diseases, obesity, andhypertension. As a rule, a healthy diet implies reducingor eliminating the content of cholesterol, saturated fattyacids, and sodium, as well as enriching food productswith biologically active components of plant origin.Gorbatov All-Russia Meat Research Institutesummarized and structured materials on the fatty acidcomposition of meat obtained from various farm animalsand poultry. The study indicated a significant differencein their fat profile and a general tendency to an increasedcontent of saturated fatty acids [3].Semi-smoked sausages are meat products with ahigh content of fat component and sodium. However,they are extremely popular with consumers. As aresult, domestic meat industry produces them in a largequantity and assortment [4]. Semi-smoked sausages are31Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39made from comminuted meat raw materials subjected toroasting, cooking, and smoking. The simple productiontechnology, as well as their appearance and sensoryindices, make semi-smoked sausages suitable forprogrammed formation of sensory properties, as well asnutritional and biological value.The selection and justification of the fat componentis extremely important when developing a newtechnology for semi-smoked sausages of improvedquality and nutritional value. The fat component, itstype and amount determine the total fat content, fattyacid composition, and flavor of the final product. A highcontent of saturated fatty acids in the fat component maydecrease the biological value and digestibility of thefat, while a big amount of unsaturated acids increasesthe risk of oxidation during heat treatment and storage.The latter may lead to the formation of various organiccompounds, e.g. aldehydes, ketones, hydroxy acids, etc.They possess a specific intense smell, which can affectthe results of sensory evaluation and reduce productsafety [5–8]. The specific smell of meat products alsoappears when lipids enter the Maillard reaction duringheat treatment [9]. However, lipids are able to retain andenhance pleasant smells formed by other componentsof the formulation. Therefore, lipids can develop bothprogrammed and unwanted tastes of the final product.Domestic and foreign studies of the fat componentin semi-smoked sausages feature various ways ofreducing the mass fraction of fat and improving thefatty acid composition. As a rule, researchers proposetwo solutions. The first solution is to use low-calorieingredients. The second solution is to replace animalfat with highly unsaturated vegetable oils or fat rawmaterials of plant origin. The second approach is moreadvantageous, since fat is involved in the formationof plastic consistency and aromatic properties of meatproducts.Due to the differences in the physical propertiesof raw meat and vegetable oils, the latter cannot bedirectly used in sausage production. The problem is thatdirect replacement can misbalance the meat system andresult in fat pockets in the final product [10–13]. Thisproblem can be solved by changing the physicochemicalproperties of vegetable oils, e.g. by microencapsulationor emulsification. The changes should be aimed eitherat increasing the stability of the oils to oxidation, orat improving the water- and fat-holding properties ofground meat [14, 15].Muguerza et al. replaced 20% of pork backfat withpre-emulsified olive oil in the formulation of Chorizo dePamplona, a traditional Spanish dry fermented sausage.This reduced the total fat content by 53% and increasedthe proportion of MUFA. Similar results were obtainedwhen pork fat was substituted by soybean oil. Olive andsoybean oils reduced cholesterol content by 12.92% and5.65%, respectively [16–18].Korean scientists studied emulsified rice bran oil.Its fatty acid profile fully meets the requirements of theWorld Health Organization (WHO). The research inquestion used a combined fat phase that included 55%of bacon and 45% of rice bran oil. Such combinationprovided an optimal ratio of PUFA and SFA and didnot reduce the stability of the meat emulsion [19, 20].Linseed, rapeseed, perilla, canola, camellia, and grapeseed oils also proved to have a positive effect on the ratioof SFA and USFA in various sausage products [11, 12,21, 22].There have been a lot of studies related to theuse of plant materials to reduce the mass fractionof fat in meat products while enriching them withdietary fiber and USFA. By adding 3–6% of flaxflour, it was possible to increase the amount ofα-linolenic acid and improve the ratio of PUFA andSFA in minced beef cutlets [7]. When used in meatproduct formulations, raw materials with a highcontent of dietary fiber, e.g. bran of rice, oat, or wheat,decreased the mass fraction of fat and SFA [23–26].The same effect was obtained by using soy, lemon, tigernuts, and pea fibers [27–32].Nuts and nut derivatives, e.g. oil, flour, oil meal,or oil cake, can serve as an alternative source ofunsaturated fats. Oil cake is rich in fat and containscomplete protein and antioxidant vitamins. There havebeen studies that featured fortifying meat products withhazelnuts and walnuts [24, 33]. Nuts of Siberian cedarpine and their products demonstrated an especially highbiological value [35, 37].The present research featured the biological valueof semi-smoked sausages with cedar oilcake (CO) and alower sodium content achieved by partial replacement ofsodium chloride with magnesium chloride. The productwith the combined fat phase was tested for stabilityduring refrigerated storage.STUDY OBJECTS AND METHODSThe study featured semi-smoked sausages (forformulations – see Table 1). The control and theexperimental formulations differed in the basicand auxiliary raw materials. In the experimentalformulation, 15% of semi-fat pork with a fat contentof ≤ 30% was replaced by 15% of cedar oil meal. Thechemical composition of cedar oil cake makes it abalanced complex of proteins, lipids, nutrients, vitamins,and dietary fibers. Oil cake proteins possess a highbiological value and all essential acids, including highamounts of tryptophan, lysine, and sulfur-containingamino acids [36]. Oil cake looks like a cream-coloredpowder, free of foreign matters; its structure flakes andis easy to deform. Oil cake is oily to the touch and has asweet taste and a light smell of cedar nuts. The amountof cedar oil cake in the formulation and the choice of thefinal product were based on the available data on the useof nuts in various meat products.Nitrite and edible salt (sodium chloride) were usedas curing ingredients for the control sample. In the32Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39experimental formulation, the curing mix includednitrite salt and edible salt, 30% of which was replacedwith magnesium chloride. This replacement was aimedat reducing the sodium in the product. According toWHO, its consumption exceeds the physiological need,thus leading to nutritionally dependent diseases [38].From the technological point of view, the replacementof edible salt with sodium chloride makes the fatcomponent resistant to oxidation, especially if theproportion of unsaturated acids is high.In both the experimental and the controlformulations, nitrite salt was added in an amount thatprovided the standard content of sodium nitrite, i.e.0.075% from the weight of the raw meat.The sausages were produced from chilled secondgradetrimmed beef and semi-fat pork. The raw meatwas ground using a meat grinder plate with the borediameter of 2–3 mm for beef and 8–12 mm for pork. Theground meat was mixed with 2.7% of curing ingredients(from the weight of the raw material). The resultingmaterials were stored for ripening at 0–4°C for 24 h. Theripened raw meat was used to prepare sausages. Cedaroil cake was subjected to no prior preparation. It wasstored at –12°С and briefly heated at room temperaturebefore being introduced into the formulation.The formulations of the experimental and the controlsamples were combined in the mixer in the followingorder: beef, pork, cedar oil cake (in the experimentalsample), sugar, spices, and garlic. The components weremixed for 6–8 min until smooth. The temperature of theground meat after the mixing did not exceed 12°C.The ground meet was molded into an artificialprotein sausage casing. The sausages were kept in ahanging room for 4 h at 2–4°С. After that, the sausagesunderwent heat treatment: first, they were dried at60°C for 30–40 min, then cooked at 70 ± 2°C, and,finally, smoked at 72–74°C until the surface obtainedthe required reddish-brown color. Subsequently, thesausages were cooled to ≤ 6°С and stored at 2–6°С for15 days.A comparative analysis of the parameters of thebiological value and quality was performed based onthe sensory properties and the chemical, fatty acid,and amino acid compositions. During storage, a setof experiments was performed to study the oxidativedamage to the lipid fraction by determining acid,peroxide, and thiobarbituric values, as well as wateractivity.Research methods. The sensory evaluation wasdone by tasting. It involved a nine-point scale, asrequired by State Standard 9959-2015I.As for the chemical composition of the sausages, themass fraction of protein was determined by the Kjeldahlmethod (State Standard 25011-2017II), the mass fractionof fat – by the Soxhlet method (State Standard 23042-2015III), the mass fraction of ash – by the mineralizationof the batch weight (State Standard 31727-2012 (ISO 936:1998)IV), the mass moisture content – by roasting thesample to constant batch weight (State Standard 33319-2015V).The fatty acid composition was determinedby gas chromatography using an Agilent 7890Achromatograph. The mass fraction of methyl ethers offatty acids was defined in relation to their total amount,as required by the State Standard 51483-99VI. Highpurity nitrogen was used as the carrier gas, while gradeA hydrogen was used as auxiliary.The obtained results made it possible to calculatethe ratios of SFA, MUFA, and PUFA, as well as theindices of atherogenicity and thrombogenicity using theWilbrich and Southhein formula [39, 40].The amino acid composition was determined bycapillary electrophoresis using a Kapel’-105M system.The balance of the amino acid composition wasestablished by the method of test values: the total ofthe essential amino acids (EAA), the utility coefficientof the essential amino acids (U), and the coefficient ofcomparable redundancy.The peroxide value (PV) was determined by directtitration of peroxides formed during the oxidation ofthe fat fraction with a sodium thiosulfate solution.I State Standard 9959-2015. Meat and meat products. General conditionsfor sensory assessment. Moscow: Standartinform; 2010. 23 p.II State Standard 25011-2017. Meat and meat products. Methods for determiningprotein. Moscow: Standartinform; 2018. 14 p.III State Standard 23042-2015. Meat and meat products. Methods fordetermining fat. Moscow: Standartinform; 2016. 9 p.IV State Standard 31727-2012. (ISO 936:1998). Meat and meat products.Method for determining the mass fraction of total ash. Moscow:Standartinform; 2013. 12 p.V State Standard 33319-2015. Meat and meat products. Method for determiningthe mass fraction of moisture. Moscow: Standartinform;2016. 6 p.VI State Standard 51483-99. Vegetable oils and animal fats. Usinggas chromatography to determine the mass fraction of methyl ethersof individual fatty acids to their total. Moscow: Standartinform;2008. 11 p.Table 1 Formulations of semi-smoked sausageIngredients Sampleswithout oilcake (control)with oil cake(experimental)Critical ingredients, kgTrimmed second-grade beef 50.0 50.0Semi-fat trimmed pork 50.0 35.0Cedar oil cake – 15.0Auxiliary ingredients, kg/100 kgNitrite salt 1.250 1.062Edible salt (sodium chloride) 1.450 1.146Magnesium chloride – 0.492Granulated sugar 0.100 0.100Black pepper 0.120 0.120Allspice 0.060 0.060Red pepper 0.060 0.060Nutmeg 0.050 0.050Fresh garlic 0.100 0.10033Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39A sample of semi-smoked sausage was crashed toextract fat with chloroform in the presence of anhydroussodium thiosulfate. The resulting extract was dissolvedin glacial acetic acid and titrated with a 0.01N sodiumthiosulfate solution in the presence of a saturatedsolution of potassium iodide and starch. The PV valuewas expressed in mmol ½ O/kg [41].The acid value was determined by direct titrationin a neutral alcohol-ether mix of free fatty acids witha 0.1N sodium hydroxide solution in the presence ofphenolphthalein. The extraction of fat from the crashedsamples was performed similarly to the method thatwas used to determine PV, i.e. extraction from a crashedsample with chloroform [41].The thiobarbituric value (TBV) was determined by amodified distillation method: a colored complex formedas a result of the interaction of malondialdehyde with2-thiobarbituric acid. The crushed sample was heatedin distilled water where hydrochloric acid was added.The resulting distillate was mixed with a solution ofthiobarbituric acid and heated in a water bath to developa color reaction. The color intensity of the resultingsolutions was measured using a spectrophotometer at awavelength of 538 nm (green filter) [41].The mass fraction of chlorides was established byargentometric titration. The method is based on thedetermination of chlorine ions by titration of an aqueousextract from the sample with a solution of silver nitratein the presence of chromic acid potassium.The content of sodium ions in the finished productwas determined with the help of an ELIS-112Na ionselectiveelectrode (Russia). The range of determinationof Na+ ion activity equaled 1.0–3.5 pNa. The testinvolved a 150-MI pH meter.Water activity (Аw) was determined by the cryoscopicmethod using an AVK-4 water activity analyzer(Russia). To determine the water activity, the test samplewas cooled, while its temperature was measured usingthe precision meter. Then, a special program was usedto analyze the process thermogram and determine thecryoscopic temperature, which was converted intovalues of the water activity indicator. The results wereprocessed using a personal computer [42].The values were obtained after triplicate tests ofhomogeneous sausage material. The arithmetic meanand standard deviation were used to define the standarderror of the mean and the confidence limits. Thecalculation took into account the Student’s coefficientt (n, p) at the confidence level of 95% (P = 0.05) and thenumber of measurements.RESULTS AND DISCUSSIONThe biological value was assessed by comparingthe fatty acid and the amino acid compositions of thesemi-smoked sausages with and without cedar oil cake.Table 2 shows the fatty acid composition.The fatty acid composition in the controlformulation had the following ratio of fatty acids:USFA:MUFA:PUFA – 40.62%:44.01%:9.27%When 15% of semi-fat pork was substituted bycedar oil cake, it led to a significant decrease in the totalcontent of USFA, which was 19.8% relative to the controlformulation. MUFA and PUFA increased by 10.2% and24.9%, respectively. SFA decreased in the followingmanner: palmitic acid – by 21%, lauric acid – by 70%,and arachinic acid – by 37%, if compared with thecontrol formulation. The experimental sample revealedneither capric nor genicosanoic USFA.The experiment revealed a significant increasein MUFA, which has a beneficial effect on bloodlipoproteins and prevents coronary heart disease.Therefore, an increase in MUFA means a higherbiological value of the semi-smoked sausages with cedaroil cake [3]. The total increase in MUFA occurred afterthe cis-oleic acid increased from 39.64% in the controlformulation to 44.33% in the experimental formulation.Table 2 Fatty acid composition of semi-smoked sausagesAcid Notation Mass fraction,% of total fatty acidswithoutcedaroil cake(control)with cedaroil cake(experimental)Saturated fatty acids (SFA)Capric С10:0 0.05 ± 0.001 –Lauric С12:0 0.62 ± 0.040 0.18 ± 0.010Myristine С14:0 1.73 ± 0.080 1.48 ± 0.020Palmitic С16:0 25.5 ± 0.980 20.1 ± 1.290Margarine С17:0 0.61 ± 0.040 0.53 ± 0.060Stearin С18:0 11.68 ± 1.09 10.1 ± 0.830Arachic С20:0 0.27 ± 0.030 0.17 ± 0.070Geneukosan С21:0 0.16 ± –Monounsaturated fatty acids (MUFA)Palmitoleic С16:1, ω-7 3.77 ± 0.040 3.11 ± 0.060Heptadecene С17:1 0.33 ± 0.020 0.30 ± 0.010Elaidic С18:1, ω-9, trans 0.10 ± 0.001 0.18 ± 0.003Oleic С18:1, ω-9, cis 39.64 ± 0.73 44.33 ± 0.61Gadolein С20:1 0.17 ± 0.003 0.61 ± 0.050Polyunsaturated fatty acids (PUFA)Linoleic С18:2, ω-6 7.96 ± 0.250 9.61 ± 0.540Eicosapentaenoic С20:2 – 0.26 ± 0.005α- Linolenic С18:2, ω-3 0.20 ± 0.030 –γ- Linolenic С18:3, ω-6 – 0.85 ± 0.040Arachidonic С20:5, ω-6 1.11 ± 0.030 0.86 ± 0.040USFA, % – 40.62 ± 0.56 32.56 ± 1.11MUFA, % – 44.01 ± 0.32 48.53 ± 0.64PUFA, % – 9.27 ± 0.330 11.58 ± 0.59USFA/ MUFA – 0.92 0.67USFA/PUFA – 4.38 2.82PUFA/USFA – 0.23 0.36Atherogenicity index – 0.62 0.44Thrombogenicityindex1.46 1.0534Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39The tests also demonstrated a change in the ratio andcomposition of PUFA. When 15% of semi-fat pork wasreplaced with cedar oil cake, the content of linoleic acid(omega-6) increased by 20.7%. In addition, long-chaineicosapentaenoic (omega-3) and γ-linolenic (omega-6)acids were registered in the product, the latter being theprecursor of dihomo-γ-linolenic, or eicosatrienoic, acid.The fatty acid composition of sausages with cedar oilcake demonstrated a bigger total amount of long chainUFA. These fatty acids have a lower melting pointcompared to SFA of a similar chain length.The comparison of the indices of atherogenicityand thrombogenicity was in favor of the experimentalformulation, which makes the final product antiatherosclerotic.The sausage formulation did not fully correspondwith the modern concept of balanced nutrition in termsof SFA:MFA:PUFA ratio (30:60:10) [43]. However, agreater amount of essential PUFA and a decrease in SFAis one of the main arguments in favor of using cedar oilcake as the main raw material.Similar results were obtained by replacing beeffat with walnuts, walnut pasta, and hazelnuts [44, 45].These studies also showed that a decrease in SFAimproved the fatty acid composition of meat products.Table 3 demonstrates the amino acid composition ofthe sausages under study.Therefore, cedar oil cake makes it possible toobtain a product of high biological value. The scoresfor essential amino acids were high: lysine – 139.6%,tryptophan – 141.0%, and sulfur-containing amino acids– 98.3%. The total content of essential amino acidsin the sausage with cedar oil cake was 38.91 g/100 gprotein. This amount was lower than in the productwith only meat raw materials, which was 42.3 g/100 gprotein. However, it was higher than in ideal protein(36 g/100 g protein). Leucine appeared the first limitingamino acid in the experimental sample: its scorewas 94.8%.In addition, the biological value of the new semismokedsausages proved that cedar oil cake improvedthe amino acid ratio (Table 4). As a result, the utilitycoefficient of amino acid composition increased, and theproportion of amino acids not used for anabolic purposesdecreased. In terms of the content of potentiallyutilizable essential amino acids, the amount of protein inthe product was equivalent to their amount in 100 g ofreference protein.The obtained data showed that cedar oil cake canbe recommended for semi-smoked sausage production.The analysis of fatty acid and amino acid compositionproved that such replacement increased the biologicalvalue of the final product. A comprehensive assessmentof the quality of the semi-smoked sausages was based onsensory and physicochemical parameters (Table 5 and 6).The nine-point panel evaluation of the semi-smokedsausages involved such parameters as appearance, innercolor, smell, taste, and texture. Each of nine panelistsevaluated randomly encoded samples of sausages intriplicate. The score of each sensory property wascalculated based on the opinion (evaluation) of eachpanelist (Table 5).The obtained data proved that cedar oil cake and alower amount of sodium chloride had a positive effecton the smell and taste of the semi-smoked sausage.The panelists noted that the usual meaty smell wasaccompanied with a faint smell of cedar nuts. Ingeneral, they evaluated the taste as milder and pointedout a specific pleasant aftertaste, which made themgive the sample a higher score. The new curing mixdecreased the salty flavor. The fine structure of theoil cake resulted in its better distribution in the meat,Table 3 Content of essential amino acids in semi-smoked sausagesEssential amino acids Ideal protein,FAO/WHOscaleSampleswithout cedar oil cake (control) with cedar oil cake (experimental)Protein, g/100 g Amino-acid score, % Protein, g/100 g Amino-acid score, %Valine 5.0 5.78 115.60 5.37 107.40Isoleucine 4.0 4.48 112.00 4.38 109.50Leucine 7.0 6.88 98.20 6.64 94.80Lysine 5.5 8.05 146.30 7.68 139.60Methionine + Cysteine 3.5 3.89 111.40 3.44 98.30Threonine 4.0 4.48 112.00 4.19 104.70Tryptophan 1.0 1.18 118.00 1.41 141.00Phenylalanine+ Tyrosine 6.0 7.56 126.00 5.80 96.60Table 4 Biological value of protein in semi-smoked sausagesIndicatiors Sampleswithout cedar oilcake (control)with cedar oil cake(experimental)Total essential aminoacid, g/100 g protein42.30 38.91Utility coefficient,unit fraction0.83 0.87Comparableredundancy coefficient,g/100 g protein7.20 5.3535Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39thus preserving the texture of the sausage even whenthe percentage of cedar oil cake was relatively high.The panelists described the texture as dense. A slightdecrease in the inner color intensity did not affect thescore for this indicator. The total score for sausageswith cedar oil cake was 8.2 points, which correspondedwith “excellent” on the nine-point scale. The sausagesmade without cedar oil cake received 6.9 points andwere evaluated as “good”. According to the resultsof the sensory evaluation, the semi-smoked sausageswith cedar oil cake and low salt content received highconsumer characteristics.The obtained results were consistent with otherstudies. For instance, almond and walnut had apositive effect on the sensory properties of variousmeat products, e.g. chopped semi-finished productsand emulsified sausages. However, if the percentage ofthe new component exceeded 25%, the final productacquired a specific taste, while the structure becameheterogeneous, especially in case of coarse-groundnuts [46–49].Table 6 shows the physicochemical parameters ofthe sausages. The nutritional values of both samplesconformed to the requirements of regulatory documentsfor this group of products. The analysis revealed nosignificant differences in the chemical composition ofthe samples. However, the sausage with cedar oil cakehad a higher mass fraction of protein and fat than thecontrol sample.The partial replacement of sodium chloride withmagnesium chloride led to a decrease in the sodium. Thedaily reference intake for sodium is 2 g per day for anadult. In the control sample of the semi-smoked sausage,the sodium content was 1.13%, which corresponds to56.5% of the daily reference intake. In the experimentalproduct, it was 0.76%, or 38% of the daily requirement.The obtained experimental data confirmed the highnutritional value of the developed formulation.Ground meat used in semi-smoked sausages is acomplex system with a high content of pro-oxidants,which contributes to the formation of free radicals.Free radicals, in their turn, are most active againstMUFA and PUFA, the amount of which increasedin the formulation with cedar oil cake. However,cedar oil cake contains natural antioxidants that caninactivate free radicals. Tocopherol is one of the mostsignificant antioxidants. According to our previousstudy, its content in cedar meal is 11.43 mg/100 g [36].The smaller amount of sodium chloride is one moreprotective mechanism in the developed formulation. Theeffect of competing factors on the lipid oxidation processof the combined fat phase requires further research whenit goes about semi-smoked sausages.The amount of primary and secondary oxidationproducts was determined on days 1 and 15 ofrefrigerated storage at 2–6°С and 70–80% of relativehumidity. The hydrolysis of fat facilitates thedevelopment of oxidation processes. As a result,assessment of acid value had to be performed simultaneously(Table 7).The hydrolysis process in both samples revealed asimilar development pattern. After the expiry date, theacid value increased by 2.3 times in the control sampleand by 2.2 times in the experimental sample. In bothcases, the acid value was significantly lower than thestandard. In addition, the intensity of the hydrolysisprocess decreased in the experimental sample.The oxidative changes in the combined lipidfraction of the experimental formulation vs. the controlformulation were determined according to accumulationof primary oxidation products. By the end of storage, theperoxide value increased by 28.3% in the experimentalTable 5 Sensory evaluation of semi-smoked sausagesSamples Appearance Inner color Smell Taste Texture TotalWithout cedar oil cake (control) 7.4 ± 0.3 7.4 ± 0.1 6.5 ± 0.3 6.3 ± 0.5 7.2 ± 0.2 6.9 ± 0.7With cedar oil cake (experiment) 7.9 ± 0.6 8.0 ± 0.5 8.8 ± 0.2 8.5 ± 0.6 7.8 ± 0.1 8.2 ± 0.2Table 6 Physicochemical characteristics the semi-smokedsausagesIndicator Sampleswithout cedaroil cake(control)with cedaroil cake(experimental)Mass fraction of protein, % 16.2 ± 0.37 17.4 ± 0.34Mass fraction of fat, % 23.4 ± 0.29 25.2 ± 0.27Mass fraction of moisture, % 56.8 ± 0.24 52.2 ± 0.21Mass fraction of chlorides, % 2.8 ± 0.05 2.8 ± 0.08Mass fraction of sodium, % 1.13 ± 0.07 0.76 ± 0.04Energy value, kcal 248 284Table 7 Indicators of oxidative damage in semi-smoked sausagesSamples Storage time, days Acid value, mg КОН Peroxide value, mmol½ О/kg Thiobarbital value, mgМА/kgWithout cedar oil cake(control)0 0.75 ± 0.063 2.36 ± 0.130 0.250 ± 0.00915 1.73а ± 0.046 3.4a ± 0.350 0.298a ± 0.007With cedar oil cake(experimental)0 0.68 ± 0.036 2.29 ± 0.110 0.246 ± 0.00615 1.54ab ± 0.024 2.94ab ± 0.120 0.282ab ± 0.008The a–b values in the columns differed significantly (P < 0.05)36Gurinovich G.V. et al. Foods and Raw Materials, 2020, vol. 8, no. 1, pp. 30–39sample and by 44.0% in the control sample. Therefore,cedar oilcake and low sodium chloride content slowedit down without reversing it. The results must have beencaused by the effect of cedar tocopherols, which aremost active against radicals attacking double bonds ofUSFA. Lipid peroxidation is triggered by the removalof a hydrogen atom from a free PUFA or an acid withinphospholipids. When heme iron becomes non-heme,reactions start branching, and the process is reinitiated.Stabilization of heme-containing meat proteins is causedby a decrease in sodium chloride, which inhibits theoxidation process [50].However, in spite of the fact that the samples differedsignificantly in peroxide values, the obtained results donot guarantee that the lipid oxidation rate reduced inthe formulations with cedar oil cake and low sodiumcontent. Peroxides and hydroperoxides are unstableintermediate reaction products, which quickly turn intothe products of secondary oxidation. Hence, peroxidevalue is a variable value and does not fully reflect thedegree of oxidative changes [51].Thiobarbital value is a more objective indicator ofoxidative spoilage. It describes the amount of malonicaldehyde that is formed during storage. The processof accumulation of secondary oxidation products wasless intensive in the sausages with cedar oil cake andlower salt content over the entire storage period. Thethiobarbital value increased by 19.2% in the controlsample without cedar oil cake and by 14.6% in theexperimental sample with cedar oil cake. This increasecould be associated with more intense hydrolyticprocesses and lipid peroxidation during storage, as wellas with aerobic storage conditions [52].The obtained results indicated the stabilization of thelipid fraction of the semi-smoked sausages with cedar oilcake and low sodium content, since no extraneous rancidtaste and aroma were registered.Water activity is one of the product stabilityparameters. Water activity values for the semi-smokedsausages under study during storage are presented inTable 8.The decrease in the water activity in the experimentalsample compared with control could be explained bylower moisture content. In addition, magnesium chloridehas a more pronounced effect on the moisture retention inthe product, as described in [53, 54].CONCLUSIONThe research showed that 15% of cedar oil cakeintroduced into the traditional formulation of semismokedsausages to substitute 15% of pork increasedthe biological value of the product. Its fatty acidcomposition improved due to a decrease in saturatedfatty acids, including palmitic acid. The mono- andpolyunsaturated fatty acids increased, including longchaineicosapentaenoic and γ-linolenic acids. Theparameters of hydrolytic and oxidative changes in thecombined fat phase demonstrated a greater stabilityduring storage. This improvement could be explainedby two facts. First, the composition of cedar oil cakehad natural antioxidants. Second, sodium chloride waspartially replaced with magnesium chloride (30%) in thecuring mix. This replacement also decreased the amountof sodium in the composition of the final product.According to the sensory evaluation, cedar oil cakeand lower content of sodium chloride had a positiveeffect on the taste, smell, and texture of the sausage.The new sausages contribute to a healthy diet while theirprospective production can be of practical use to meatindustry.CONTRIBUTIONG.V. Gurinovich supervised the project. All theauthors took part in research, data processing, writing,and updating the article: I.S. Patrakova, S.A. Seregin,A.G. Gargaeva, O.Ya. Alekseevnina, O.M. Myshalova,M.V. Patshina.CONFLICT OF INTERESTThe authors declare that there is no conflictof interest related to the publication of this article.