INVESTIGATION OF THE AMINO ACID AND FATTY ACID COMPOSITION OF SEMI-SMOKED SAUSAGE FROM A VEGETABLE MEAT SUBSTITUTE

The article investigates the organoleptic parameters, the mass fraction of protein and fat, the amino acid and fatty acid composition of semi-smoked sausage from a vegetable meat substitute. Soy and chickpeas were selected as vegetable raw materials for semi-smoked sausage, and as a result of an organoleptic evaluation, their optimal ratio (70:30) was chosen. The composition of soy and chickpeas differs in a large amount of protein than that of other legumes. According to the results of the protein study in semi-smoked sausage from this vegetable raw material, it was revealed that the second sample had 15.76% more protein, the third sample had 14.77% higher, the fourth sample had 11.07% more, the fifth sample had 9.98% higher compared to the control sample. Accordingly, the amino acid composition, such as aspartic acid, arginine, phenylalanine, valine, methionine, threonine, leucine, lysine, are 61.24%, 28%, 24.8%, 25%, 15,58%, 14,28% higher, and 4.13 times, 5.39 times more than in the control sample. This indicates that the product can be considered as a biologically valuable and protein-rich product.