The consumer properties research of meat products of functional purpose

The article presents the results of the research of consumer properties of cooked sausages with the use of functional ingredient - broth of a Cetraria Islandica. The broth Cetraria Islandica, having a mucous consistency at the expense of polysaccharide lichenin, was entered as a part of proteinaceous and fatty composition. It is revealed that introduction to a compounding of sausage forcemeat of 27% of the proteinaceous and fatty composition containing proteinaceous element, a fatty component, water and broth of a Cetrariya Islandica promotes formation of functional and technological properties of minced meat. The finished product has a stable consistency, juiciness and pleasant taste. The output of the finished product with the composition of complex structure is increased by nearly 6% due to the use of the protein component and the gel-forming ability of broth Cetraria contributing to the reduction of losses. Indicators of biological value of ready meat products remain high when using protein-fat composition with the broth Cetraria.