Оптимізація рецептури вареної ковбаси функціонального призначення

The object of the study is the production technology of cooked sausage with improved functional properties. The study addressed the problem of ensuring the required set of functional properties of sausage products, which is associated with the lack of knowledge about the patterns of influence of the developed hydrolysate from secondary meat raw materials and the addition of a phytocomponent. The experimental results showed that the addition of 10% hydrolysate significantly increased the content of alkali-soluble proteins and amino nitrogen, indicating improved protein digestibility and bioavailability. The addition of 3% barberry enhanced antioxidant activity (FRAP method) and stabilized color parameters (a, b) due to the presence of anthocyanins and phenolic compounds. The combined use of hydrolysate and barberry revealed a compensatory effect: hydrolysate improved digestibility but reduced product hardness, while barberry partially mitigated this effect by preserving elasticity and textural stability. A distinctive feature of the study was the application of response surface methodology and the desirability function, which made it possible to determine the optimal conditions: 10% hydrolysate and 3% barberry. These levels ensured increased protein and amino nitrogen content, improved antioxidant activity, stabilized color, and acceptable textural parameters. The obtained results are explained by the destruction of collagen bonds during hydrolysis and the antioxidant effect of barberry polyphenols. The practical significance of the study lies in the fact that the proposed ingredient combinations can be used not only in the technology of cooked sausages to enhance nutritional value, color stability, and shelf life, but also in feed production, where animal protein hydrolysates can increase protein digestibility and amino acid bioavailability