БІЛОКВМІСНА СИРОВИНА РЕГІОНАЛЬНОГО ВИРОБНИЦТВА В ТЕХНОЛОГІЇ М’ЯСОМІСТКОЇ ВАРЕНО-КОПЧЕНОЇ КОВБАСИ

Abstract

Urgency of the research. The deficiency of the most important human body biologically active substances in modern food products encourages the population to consume significant food in order to ensure a deficiency of amino acids, polyunsaturated fatty acids, minerals and vitamins. Target setting. It is possible to solve this problem by combining different types of raw materials, that is, to create multicomponent food products. Analysis of recent research and publications. Creation of innovative multicomponent products are based on freshwater fish of regional production, mechanically deboned poultry meat and certain types of by-products allows to reduce significantly the cost of sausage and culinary products while improving the quality and nutritional values. Uninvestigated parts of general matters defining. The literary sources analysis indicates the lack of research and development of new innovative recipes and technologies of meatcontaining boiled-smoked sausages with various types of regional aquaculture. The research objective. Investigation of the possibility of using regional aquaculture in the formulation of meatcontaining boiled smoked sausage, analysis of the nutritional value of the developed meat-based boiled-smoked sausage, the study of functional-technological, organoleptic and microbiological indicators of the developed meatcontaining boiled smoked sausage. The statement of basic materials. The formulation and technology of meatcontaining boiled smoked sausage, which includes raw materials of regional origin, namely meat of freshwater regional aquaculture, vegetable proteins as soy isolates and protein of hemp seeds, have been developed. The proposed products have high functional and technological properties of meat systems, indicators of quality and safety of finished products and high protein content with simultaneous decrease of energy value. Conclusions. According to results of investigations, the possibility of increasing the functional and technological properties of the model minced meatcontaining boiled-smoked sausages has been confirmed: moisture content up to 77.20 %, high school - up to 69.66 %, emulsifying capacity - up to 94.32 %, emulsion stability -61, 10 %. The sausages developed are microbiological safe. The high nutritional value on the content of the main nutrients has been confirmed. It is confirmed the possibility of combining meat of freshwater fish with traditional types of meat and vegetable raw materials for increasing the nutritional value and economic efficiency of production of meatcontaining boiled-smoked sausages.