Abstract
The purpose of the work was to develop technologies for functional meat products, namely cooked and smoked sausages using the resources of the rabbit breeding industry and plant-based enriching additives. The conducted studies allow us to recommend using a rational dose of a complex protein-carbohydrate composition in the development of a new type of cooked-smoked sausage in the amount of 10%. It contributes to improving the functional properties of minced meat, due to the strong cross-linking of proteins of transglutaminase enzymes and as a result, a positive effect on the consistency of the product (increased elasticity, without the formation of voids). The chemical composition of cooked-smoked sausage of enriched composition was studied and the positive effect of introduced protein-carbohydrate composites on its quality indicators was established. Economic calculations have confirmed the feasibility of implementing the developed technologies in production, and the totality of the estimated indicators proves the real possibilities and feasibility of using regional meat and plant resources on the principles of resource conservation and self-sufficiency.
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