THE USE OF NON-TRADITIONAL VEGETABLE SOURCES IN THE PRODUCTION OF NEW GENERATION SAUSAGE PRODUCTS

The article presents the results of research on the development of technology for boiled sausages using a preparation based on pumpkin seeds of the "Record" variety and bearberry to increase the yield of meat products and improve their functional properties and consumer characteristics. The research objectives included to investigate the chemical composition, functional and technological properties of the drug. To study the effect of the drug on the properties of minced meat systems and the biological value of finished products. To determine the economic efficiency and establish the feasibility of this sausage production technology. A series of experiments confirmed all the hypotheses of the authors about the effectiveness of using a phytopreparation based on pumpkin seeds and medicinal plant raw materials in the formulation of sausage functional meat products. The use of a preparation based on pumpkin seeds of the "Record" variety and bearberry improves the physico-chemical parameters of meat emulsions and finished products, as well as their nutritional and biological value. The developed technology is recommended for use by technologists and specialists in the meat industry, which will expand the range of existing products at enterprises.