Abstract
In various regions of the Far East, the nutritional status of the population suggests that the diet of Russians is characterized by excessive consumption of animal fats, as well as micronutrients. Based on this, it will be promising to enrich the macro-and micronutrients of ordinary food products such as boiled sausage products for the benefit of the consumer. The use of vegetable raw materials in the production of meat products enrich them with functional ingredients, increase their digestibility and get products that meet the physiological norms of nutrition, contribute to the improvement of their therapeutic and preventive properties and the stabilization of consumer properties. The results of the tasting evaluation of the presented samples allowed us to draw conclusions about the possibility of improving the organoleptic parameters by adding raw materials of plant origin in various combinations and mass fraction. The use of carmine made it possible to get a color familiar to the buyer and to abandon the use of artificial food additives. Partial replacement of animal fat with soybean oil allowed to give the product useful properties and improved the appearance of the product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
