INVESTIGATION OF THE IMPACT OF HERBAL COMPONENTS ON THE NUTRITIONAL VALUE OF SAUSAGE PRODUCTS

This article presents scientific research on the influence of herbal components on the nutritional value of sausages. Currently, the creation of new generation food products is of particular relevance, which is associated with insufficient provision of the population with vital nutrients.

In the course of scientific research analyzed the current state of the poultry market, in particular the production of turkey meat in Kazakhstan, and substantiated the feasibility of the choice of using turkey meat and vegetable raw materials in the production of combined cooked sausages.

Recipe and technology of production of cooked sausage of 1 grade with the use of vegetable additive is developed. Herbal components help improve functional and technological properties; they are used as inexpensive substitutes for lean meat to enrich and increase the nutritional and biological value of finished products.

To produce a combined meat and vegetable product, mathematical modeling, physical-chemical, structural-mechanical, organoleptic and other scientific research were envisaged.

The use of plant additives and turkey meat in certain proportions in the production of first-grade cooked sausage will enrich the finished product with dietary fiber, vitamins, minerals, and essential antioxidants that improve digestion, the cardiovascular system, etc.

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