РАЗРАБОТКА ТЕХНОЛОГИИ КОЛБАСНОГО ИЗДЕЛИЯ ИЗ МЯСА БАРАНИНЫ С ИСПОЛЬЗОВАНИЕМ РАСТИТЕЛЬНОГО СЫРЬЯ

Abstract

Currently, according to the concept of the national technological initiative, the food industry is tasked with creating, producing and selling personalized and common, based on traditional raw materials and its substitutes, food products, using health-saving technologies, taking into account diseases, food allergies, types of professional activities, national traditions. The development of functional food products and the use of modern biotechnological techniques will improve the quality of consumed products, as a result, the quality of life of the country's population. The article is devoted to the development of technology of enriched lamb sausage. Mutton is an excellent raw material for the production of organic products, as it contains fat with substantially the least amount of stearin complex, has significant sensory indicators, has physiologically active peptides that regulate the bioactivity of the consumer's body. The expansion of the range of meat products that meet the modern requirements of nutrition science poses challenges not only to improve their quality and hygienic safety, but also to search for the rational use of new reserves of meat raw materials. The purpose of the study was to study meat raw materials, as well as to determine the effect of various dosages of vegetable raw materials introduced into the meat product. Experimental studies were conducted in the laboratory of the Department of Food Technologies of the Don State Agrarian University. The paper substantiates the optimal dose of pomegranate application, which was determined on the basis of organoleptic parameters. The optimal amount of application of vegetable raw materials has been established without deterioration of technological and consumer properties of the sausage product. Thus, a product of a functional orientation of good quality has been obtained that meets all the requirements of the consumer.