Justification of the technology of sausage products using plant functional ingredients

The search for innovative ways to increase the biological value and optimise the recipes of meat products is an urgent task of food technology. The research was devoted to improving the technology of production of cooked sausage products by introducing a vegetable additive based on carrot puree and mushroom powder to improve their functional and technological properties and increase nutritional value. To obtain experimental data, standard methods for determining the chemical, functional and technological, organoleptic properties of the vegetable additive, model minced meat and finished sausage products were used. The research results were processed by statistical analysis methods. In the course of the research, a recipe composition of a vegetable supplement with an optimal ratio of carrot puree (75%) and mushroom powder (25%) was developed, its nutritional value was established: moisture content – ​​56.68%, protein – 8.56%, fat – 2.35%, carbohydrates – 36.45%, ash – 6.12%, energy value – 192 kcal/100 g. Functional, technological and organoleptic indicators of boiled sausages with different levels of introduction of the vegetable supplement were analysed. A positive effect of the supplement on the water-binding capacity, consistency and reduction of the energy value of sausages was established. The generalisation of the results showed that the recipe with a 25% replacement of meat raw materials (MP3) provided the best balance between the quality, structure and nutritional value of the finished product. The results can be used in meat processing plants to create cooked sausage products with increased functionality and cost-effectiveness