The change of functional and technological properties of cooked sausage in the recipe of vegetable fillers

The enrichment of food with essential substances is a serious interference in the traditional structure of human nutrition. The need for such intervention is dictated by objective changes in the way of life of modern man, the set and nutritional value of the food products used by him. Therefore, the enrichment of sausages with new natural ingredients is an interesting and relevant scientific direction. In article results of researches on studying of influence of the powder of the fruit of common juniper and seeds of fenugreek, and mixtures thereof a functionally-technological properties and yield of cooked sausages. The use of these vegetable fillers improves the functional and technological properties and increases the yield of finished products.