Study of Sausage Products Prepared Using Biologically Active Additives from Sprouted Wheat and Cattle by Products

Abstract

The production of meat and meat products is closely related to the development of livestock farming and the processing industry. A promising direction for the development of the meat industry could be an increase in the depth of processing of meat raw materials, including an increase in the production of meat products from by-products that are in high demand among the population. The main problem in this industry is the lack of raw materials. This problem can be solved by optimizing meat production through the use of by-products, in particular, such as fat. Despite the fact that the use of fat in meat production is not something new, no research has been conducted on the use of fat in combination with vegetable raw materials in the Republic of Kazakhstan. At the same time, the practical significance of combining fat with vegetable raw materials is due to the properties of high-quality plant raw materials, which are valuable for the food industry, providing the opportunity to produce products with a high content of useful substances. The article analyzes the possibility of using a dietary supplement using fat obtained from animal fat and vegetable raw materials in the production of sausages. The purpose of the study is to increase the range of sausage products by increasing the volume of useful, easily digestible, low-cost raw materials. Chemical indicators according to GOST 9959-2015 and microbiological indicators according to GOST R 54354-2011 of control and test samples of sausage products were studied. The possibility of using a biologically active fat additive in sausages has also been considered. It has been proven that the use of dietary supplements allows saving raw meat up to 20-25% and in combination with beef it makes sausages a high-calorie food product with increased digestibility. The use of the proposed method makes it possible to increase the possibility of replacing raw meat by up to 20-25%, increase the biological and energy value, and improve the organoleptic properties of the final product. Ready-made sausages have a good presentation, and juicy consistency and have a pronounced specific smell and taste.