Dry-cured product recipe development based on yake meat using viburnum berries extract

The purpose of the study is to develop a recipe for a dry-cured sausage product from yak meat using an extract from viburnum berries. Research objectives: development of a recipe for a dry-cured product based on yak meat with an aqueous-alcoholic extract extract of viburnum berries, organoleptic assessment of the resulting product, determination of the physicochemical composition and functional and technological properties, calculation of nutritional value and study of product safety indicators "Sujuk made from yak meat”. The objects of the study were samples of dry-cured sausages based on yak meat, additionally enriched with biologically active substances of an aqueous-alcoholic extract obtained from viburnum berries. The introduction of an extract from viburnum berries into the composition of a dry-cured sausage product contributes to an increase in quality and an improvement in taste characteristics. Viburnum fruits are characterized by a high content of biologically active substances, in particular minerals, dietary fiber and vitamins. The results of the study of the aqueous-alcoholic of viburnum berries indicate a high content of vitamin C (20.9 mg/ml). A recipe for dry-cured sausage "Sudzhuk from yak meat" using an extract from viburnum berries has been developed. The peculiarity of the developed sausage product is the exclusion of the flavor enhancer - sodium nitrite from the recipe. An assessment of the quality of the developed dry-cured sausage product "Sudzhuk from yak meat" was given, which showed that it is safe, its organoleptic characteristics are at a high level. The product is characterized by a high protein content (33.1 %), an average fat content (25.4 %) and a low moisture content (38.6 %). The use of unconventional raw materials of animal and vegetable origin in the technology of dry-cured sausages makes it possible to expand the range of sausages on the meat market.