Abstract
The article analyzes the possibility and rationality of using apple processing products as food additives to increase the nutritional value of products, substantiates the expediency of using a vegetable component (apple pomace) in the technology of smoked-boiled ham products. To assess the technological potential of using apple pomace in the production of smoked-cooked sausages, experimental studies were carried out using generally accepted methods to study the basic properties of raw materials and control samples - products without the addition of powdered apple pomace, and prototypes - products with the addition of apple pomace according to the developed recipe. Formulations have been optimized and a method has been developed for the production of a combined composition of protein-fat emulsion, which is recommended to be introduced instead of 22% of the main unsalted meat raw materials. According to the results obtained, a sample containing 6% apple pomace has the best quality indicators.
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