Designing a recipe for dry-cured sausages from the meat of fished animals

Dry-cured sausages are the most promising meat products, from the point of view of the possibility of their enrichment with various functional ingredients, since the technology does not include thermal pasteurization processes. This creates prerequisites for enriching such products with various functional ingredients of targeted action, without losing their activity in the finished product. The article presents the results of model experiments to determine the optimal concentration of pine nuts added to the recipes of dry-cured sausages for the purpose of enriching them with polyunsaturated fatty acids and fat-soluble vitamins based on the study of physicochemical and organoleptic indicators. The aim of the research was to design a recipe for dry-cured sausages based on the meat of game animals, including wild plant fruits in the recipe, for the immunorehabilitation of patients with COVID-19. The article presents the results of model experiments to determine the optimal concentration of pine nuts and rosehip powder added to dry-cured sausage recipes in order to enrich them with polyunsaturated fatty acids and fat-soluble vitamins based on a study of physicochemical and organoleptic indicators. Based on the results of an assessment of a set of physicochemical indicators and organoleptic analysis, the most preferable concentration of pine nuts in dry-cured sausage recipes is 3.6 % per 100 kg of unsalted raw materials, which determines the technological applicability of the proposed solutions.