Development and substantiation of a recipe for functional cooked sausage with a complex of plant ingredients

The relevance of this study stems from the steadily growing consumer demand for functional meat products with improved composition and preventative properties. The objective of this study was to develop and comprehensively evaluate the quality of cooked sausage enriched with a composition of plant components. Flaxseed flour, pine nuts, and fenugreek seeds were used as enriching agents, allowing for targeted adjustment of the product's nutrient profile. During the study, the moisture addition process was optimized, establishing that adding 15% water to the raw material mass ensures maximum moisture-binding capacity (93.5%) and moisture-holding capacity, as well as optimal organoleptic characteristics. A comparative analysis of the experimental sample with a control (Podmoskovnaya sausage) and existing analogues was conducted. The developed product was found to be characterized by an increased mass fraction of protein (19.0%) and dietary fiber (1.0%), a balanced amino acid composition (biological value 85.0%, amino acid balance coefficient 0.85). Due to the introduction of the plant composition, a significant increase in the content of essential micronutrients was achieved: vitamins (A, B2, B5, PP, C) and minerals (iron, potassium, calcium, magnesium), the proportion of which in 100 g of the product ranges from 15 to 120% of the adequate daily intake level. Microbiological indicators of the finished product comply with established hygienic standards. The results of the study indicate the potential of using the proposed recipe for the creation of meat products for functional and prophylactic purposes.