JUSTIFICATION OF THE USE OF NON-TRADITIONAL RAW MATERIALS AND INGREDIENTS IN THE BIOTECHNOLOGY OF DRIED SAUSAGE PRODUCTS

Today, the primary priority for producers is to provide the population with functional food products, in particular meat products to maintain health in a normal state. It has been determined that against the background of the widespread use of chemical food additives, the development of innovative technological solutions for the production of dried sausage products of high quality, environmental friendliness, biological and microbiological safety, as well as enriched with scarce nutrients through the use of non-traditional raw materials and ingredients, is relevant. The purpose of the work is to analyze non-traditional raw materials and ingredients for use in the biotechnology of dried sausage products to improve the quality and safety of new generation finished products. It was established that the use of starter cultures based on lactic acid bacteria, in particular, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus plantarum and Lactobacillus casei, will allow to intensify the technological process of production of dried sausage products with obtaining finished products of high quality and safety. According to the results of the analysis, it was established that the use of amaranth products in the biotechnology of dried sausage products will allow to enrich the finished product with essential substances, in particular, essential amino acids, polyunsaturated fatty acids, vitamins and minerals. It is substantiated that the inclusion of psyllium in the prescription compositions of dried sausage products will allow to obtain a finished product with an increased content of soluble dietary fiber to improve the normal functioning of the gastrointestinal tract. It has been established that the use of taxifolin as a powerful antioxidant of plant origin, which has a positive effect on immunity, the cardiovascular system, capillary health and the body as a whole in the biotechnology of dried sausage products will allow to obtain finished products of functional purpose. The use of complex starter cultures based on lactic acid bacteria, amaranth products, psyllium, taxifolin and other ingredients and food additives in the production of dried sausage products will allow to expand the range of functional meat products for the healthy nutrition of Ukrainians.