Justification of the technology of sausage products using plant functional ingredients

Abstract

The search for innovative ways to increase the biological value and optimise the recipes of meat products is an urgent task of food technology. The research was devoted to improving the technology of production of cooked sausage products by introducing a vegetable additive based on carrot puree and mushroom powder to improve their functional and technological properties and increase nutritional value. To obtain experimental data, standard methods for determining the chemical, functional and technological, organoleptic properties of the vegetable additive, model minced meat and finished sausage products were used. The research results were processed by statistical analysis methods. In the course of the research, a recipe composition of a vegetable supplement with an optimal ratio of carrot