Developing a sausage product which have increased nutritional value and improved amino acid properties

The object of the study is sausage products based on finely ground beef meat with the addition of soy isolate and chopped chickpeas. A technology for the preparation of semi-smoked sausages using plant-based raw materials as a functional component has been developed. Soy isolate and coarsely ground chickpea flour were used as additional functional components for comparison with the control sample, with ratios of 60:40, 70:30, 80:20, and 90:10. Comparative analyses of the physico-chemical parameters, amino acid and fatty acid composition of the samples were carried out, which showed that, compared with the control samples, proteins increased by 2 times and the situation improved in terms of the content of amino acid groups, including aspartic acid by 4160 mg/100 g. and arginine by 2,510 mg/100 g. All samples were tasted and their organoleptic characteristics (taste, smell, color) were shown, which influenced the choice of the optimal option. Therefore, after the research, it is possible to study a new formulation with the addition of soy isolate and chickpeas, which corresponded and followed the processes for the entire technology of semi-smoked sausages. The optimal variant of the sample, which positively influences the qualitative indicators and texture of the sausage product, was identified. The physicochemical attributes of the samples derived from plant raw materials exhibited significant differences from the control, with increases in the mass fractions of protein and fat. The results obtained can be used in the production of functional meat products for preventive purposes, especially for the creation of products with increased antioxidant potential and improved organoleptic characteristics. Such amino acid group contents may be in demand in the production of products for the prevention of the human body