Determination of the dependence of the fatty acid composition of boiled-smoked sausages with the addition of vegetable raw materials

The object of research is boiled-smoked sausages with the addition of vegetable raw materials, which can ensure the production of high-quality products with low cost and maximum yield. One of the ways to solve this problem is to combine traditional and non-traditional resources, with preference given to additives of vegetable origin. When developing technologies for the production of new types of boiled-smoked sausages, part of the main raw material of animal origin is replaced by vegetable raw materials, thus obtaining a composite product. The authors used brewer's grain flour as a vegetable raw material. Brewer's grain is a valuable by-product in brewing, which is obtained after filtering the wort in the process of brewing beer. Due to the need for a balanced diet, the study of fat is reduced not only to determining its mass content, but also to analyzing the fatty acid composition, nutritional, biological value and other indicators. Products containing plant raw materials have an improved fatty acid composition, which characterizes the nutritional and biological value of fats. In order to study the fatty acid composition, samples of boiled-smoked sausages were made from beef, pork, nitrite salt, sugar, black and allspice pepper, nutmeg and brewer's grain flour. Partial replacement of meat with brewer's grain flour in an amount of 2–6 % increases the biological value of the product by increasing essential fatty acids. Compared with the control sample, the following results were obtained: the amount of monounsaturated fatty acids increased by 6.8 % (sample 1), polyunsaturated fatty acids – by 39.3 % (sample 3). Regarding the amount of omega-3 fatty acids, the indicator increased in the 1st and 2nd samples, respectively, by 35.6 % and 8 %, while omega-6 increased in the 3rd sample by 45.2 %. and expand the range of high-quality and lower-cost sausage products. The created sausage products, with the addition of brewer’s grain flour, allow solving the issue of recycling brewery waste. This is due to the fact that the rational use of resources and the principles of zero waste are the basis for increasing production efficiency, which allows for a comprehensive solution to the problem of resource supply of the economy and environmental protection.