Research and development of a technology for the production of healthy sausages

Due to the general deterioration of the environmental situation and the associated increase in the negative impact on consumer health, studies have been conducted to develop a healthy sausage recipe. The research aims to develop the composition of minced meat characterized by minimal sensitivity to oxidants and balanced mineral content and implement therapeutic and preventive properties to the product made from it. The research was conducted on minced meat. The Ukrainian state standard 4436:2005 minced meat recipe was used as a sample. The values of the parameters were determined by standardized methods, and the concentration of sodium chloride was determined by the Mohr method. Organoleptic quality indicators of sausages of standardized and experimental composition were determined by the method of expert evaluation. A method of inhibiting the processes of oxidative deterioration of the meat mixture under the influence of oxygen by introducing rosemary extract into the mixture was determined. The possibility of reducing the dosage of sodium cation by replacing rock salt with sea salt enriched with kelp was determined, which also made it possible to reduce the dosage of toxic sodium nitrite. The content of beef in the meat raw materials of the prototype was reduced to 30%, and that of semi-fat pork to 26% due to the inclusion of blood plasma protein (1.0%), orange dietary fiber (0.5%), and water for their hydration (7%). In the composition of spices and auxiliary materials of the prototype, table salt (2.2%) was replaced by sea salt (2.1%), and the content of sodium nitrite was reduced from 0.0075% to 0.0050% due to the introduction of rosemary extract (0.15%) and the bacterial preparation “Iprovit LRR” (0.05%). The possibility of extending the guaranteed shelf life of sausages from 3 to 10 days was shown and the possibility of replacing rock salt with sea salt in minced meat was determined, which, while maintaining a sense of sufficient salinity of the product, allowed the reduction of the dosage of sodium cation by 30% and enrich the minced meat with trace elements – calcium, magnesium and acutely deficient iodine. The developed recipe of “Healthy” sausages can be used for industrial production at meat processing enterprises