DEVELOPMENT OF A NEW SAUSAGE PRODUCT USING NATURAL ADDITIVES OF PLANT ORIGIN

Abstract

The article is devoted to the prospects of using natural vegetable raw materials as food additives in the meat processing industry using the example of a new sausage product.The need to create such products arose as a result of the current situation with the use of a huge number of artificial food additives in the production of meat products, which allow manufacturers using cheap prescription ingredients to create a wide range of products more flavorful, tastier, more attractive in appearance, with an extended shelf life.The negative effect of such additives on the human body has been proven by numerous and long-term studies of domestic and foreign scientists. Therefore, in order to preserve and maintain the health of consumers, it is necessary to study the possibilities of using various plant raw materials, which, in addition to containing a large number of various useful substances, have the ability to exhibit those properties due to which artificial additives are used, for example, enhancing taste, aroma, suppression of pathogenic microflora, formation of the structure of the finished product, fixation of coloring, etc.In this regard, we have proposed a new sausage product with attractive organoleptic characteristics, intended for a wide range of consumers and for which a patent for a utility model has been obtained.