The use of biologically active additives of plant origin in sausage production
Andrey Leonidovich Alekseev, Olga Krotova, Tatiana Tupolskikh, Natalia Gucheva, Tatiana Skoba, Ivan Trofimenko
E3S Web of Conferences
Abstract
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounced technological properties of protein and polysaccharides, are an ideal component for replacing meat raw materials in sausage products. The purpose of the work is to develop the technology of meat products enriched with biologically active additives of plant origin based on flax seeds. The theoretical part of the research was carried out on the basis of the Department of Food Technologies of DonGAU, the development of experimental batches of products was carried out in the production conditions