РАЗРАБОТКА ТЕХНОЛОГИИ ВАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ БАРАНИНЫ

Abstract

The article is devoted to the development of the technology of boiled sausages using lamb. Lamb occupies a special place in the diet of the population of the Southern Federal District. Sheep meat is a valuable type of meat that is a priority in ensuring the country's food security. Mutton, compared to the meat of other animals, contains less cholesterol, and mutton in its characteristics can be attributed to dietary products. Due to the fact that lamb is characterized by high food and taste qualities, the demand of the population for its processed products has recently increased. Currently, there is an increase in the use in the production of meat products of animal protein preparations isolated from collagen-containing raw materials. High functional and technological properties of such preparations, especially water-binding and gel-forming properties, make it possible to significantly improve the rheological properties of food products-consistency, as well as organoleptic characteristics and enrich meat products with food fibers. Experimental studies were carried out in the laboratory of the Department of Food Technology and Commodity Science of the Don State Agricultural University. On the basis of the conducted studies, a recipe and a technological scheme for the production of boiled sausages using lamb were developed. The feasibility of using a collagen module in a meat product is justified. The prospects and feasibility of using collagen raw materials in the production of meat products are determined by a number of positive aspects, including the expansion of the raw material base of the meat industry, enrichment of products with analogues of food fibers and economic feasibility. Dose of introduction of collagen module into product and optimal method of use is established. On the basis of organoleptic and physicochemical studies, a rational formulation of the product is proposed.