GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES

In order to reduce sodium nitrite in the composition of sausages and ensure an increase in the functional properties of the product, as well as expand the range, a recipe for semi-smoked sausage with the addition of goji berries has been developed. A studywas carried out on the organoleptic characteristics of semi-smoked sausage with the addition of goji berries. To taste a new type of semi-smoked sausage, several types of samples were prepared: Sample No. 1: 7 g of goji berries and 2 g of sodium nitrite were added to 10 kg of raw materials. Sample No. 2: 5 g of goji berries and 3 g of sodium nitrite were added to 10 kg of raw materials. Sample No. 3: 3 g of goji berries and 6 g of sodium nitrite were added to 10 kg of raw materials. As a result of the organoleptic evaluation, it was found that when goji berries are added to minced meat, the product acquires a pronounced taste of goji berries. For production, a recipe is recommended using goji berries in an amount of 5 g by weight of the main raw material. Semi-smoked sausage with goji berries has an original taste, thus, the production of sausage with goji berries expands the range of products. A study was also conducted to identify toxic elements. No toxic elements have been identified in the finished product, that is, the finished product is safe for consumption.