On Using Wild Berries in the Production of Sausages

Abstract

The production of sausages in Russia has been always in high demand. The guarantee of providing the Russian Federation population with high quality food products that meet all the requirements of food safety and healthy nutrition is a priority direction of the state policy in regards to Russian citizens. The aim of the animal and poultry meat processing industry is the production of food that provides the human diet with proteins of animal origin [1]. Products must always be of high quality and in the required quantities. In the people’s diet, the consumption of sausages occupies one of their priority positions, yielding in demand only to dairy products, bakery products, vegetables and fruits. Increasing the range of products and expanding the spices composition of sausages remains one of the most important tasks not only for the meat processing industry, but also for the food industry in general. The introduction of new food additives into the recipe of traditional sausages, such as dried or fresh wild berries, can help to solve this problem. The use of new food additives for the production of sausages will not only enrich the product assortment, but also change the nutritional value of products. Wild berries are rich in vitamins, trace elements, antioxidant properties and have low calorie content.