ИССЛЕДОВАНИЕ КАЧЕСТВЕННОГО СОСТАВА ДЕЛИКАТЕСНОГО МЯСНОГО ПРОДУКТА, ОБОГАЩЕННОГО КОМБИНИРОВАННЫМ ЭКСТРАКТОМ

Abstract

In this article presents the results of researches of sensory evaluation and mineral composition of delicatessen meat products from beef and turkey meat enriched with combined extract. It is established that the introduction of a combined extract in the sausage in an amount of 3% by weight of raw materials improves the taste and aromatic qualities of the finished product. The results of the study of the mineral composition of sausage show that in the test sample macro- and microelements increase from 6% to 41.5% compared to the control sample. These data indicate their high biological value.