Abstract
Food is an integral factor in ensuring the active life of older citizens. However, the range of meat products, including sausages for specialized nutrition, is extremely limited. In this regard, a technology of functionally oriented boiled sausage for gerodietetic nutrition "Gerodietetic functional" has been developed. The effectiveness of using a protein-fat emulsion containing a functional ingredient – iodine in the form of a complex compound β-cyclodextrin : iodine in the preparation of minced sausage has been proven. The functional and technological properties of combined minced meat, consisting of meat from productive animals and mechanically separated poultry meat with a protein-fat emulsion have been studied. The losses of microelements amounted to 12 % in key technological operations of meat product production have been studied. Based on the study of the iodine and protein content in the finished product, its functional orientation and characteristics as a product with high protein content have been established. Systematic consumption of "Gerodietetic functional" sausage will contribute to the health and longevity of older people.
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