THE IMPORTANCE OF ADDING VEGETABLE OIL TO COOKED SAUSAGE RECIPES

This article discusses the issue of improving the recipe for boiled sausage "Lyubitelskaya" with the addition of linseed oil in order to improve the quality and nutritional value of sausage products. In the course of the study, the physico-chemical properties of linseed oil, its effect on the structure, taste and nutritional value of sausage were analyzed. The possibility and justification of the use of linseed oil in the production of sausages is proposed, the characteristics of technological processes and quality indicators of finished products are shown. It has been proven that improving linseed oil by adding a stabilizer to Lyubitelskaya sausage is effective. It was found that the addition of linseed oil in an amount of 15% helps to maintain the organoleptic properties of the product. In addition, its antioxidant properties have been shown to extend the shelf life. In general, the results of the study showed that the use of flaxseed oil as an alternative to animal fat can increase the nutritional value and improve the consumer properties of sausage products. In the course of the study, it was proved that when linseed oil was added to Lyubitelskaya sausage, the fatty acid composition changed, in particular, the content of polyunsaturated fatty acids increased. The use of vegetable components other than meat raw materials made it possible to obtain mixed products that are different in composition, which significantly expands the range of high-quality products. The article covers the issues of developing a technology for obtaining functional food products using meat and vegetable raw materials. The purpose of the study is to present combined food products for therapeutic and prophylactic and functional purposes. Production tests were carried out for the production of the product. Organoleptic quality assessment, physicochemical and microbiological indicators of finished products were carried out according to generally accepted methods.