IMPROVEMENT OF TECHNOLOGY FOR PRODUCING LOW-CALORIE BOILED SAUSAGES WITH PLANT-BASED ADDITIVES

This article addresses the issues of improving the technology for producing low-calorie cooked sausages through the use of plant-based functional ingredients. At present, there is a growing public demand for healthy and balanced nutrition, which necessitates the modernization of meat product formulations, reducing their energy value while simultaneously enhancing their nutritional and biological quality. Therefore, the primary objective of this research is to develop a functional, low-calorie, and high-quality meat product by improving the technology of traditional cooked sausages.
During the study, hydrated powder from sprouted quinoa seeds and inulin were incorporated into the product formulation. The impact of these plant-based additives on the structural and mechanical properties of the sausage mass, technological performance indicators, water-binding capacity, as well as the nutritional and functional quality of the final product, was comprehensively examined. The chemical composition of the finished product, including protein, fat, carbohydrate, and dietary fiber content, was determined, and its energy value was calculated. Additionally, organoleptic characteristics, microbiological safety, and storage stability were evaluated to ensure overall product quality and consumer acceptability.
The results demonstrated that the use of plant-based additives enhances the structural stability of the sausages, improves their juiciness, taste, and overall sensory attributes, and positively affects consumer preferences. Reducing the fat content allowed the protein level to be maintained while enriching the product with dietary fibers, thereby increasing its functional and nutritional value. The application of these ingredients makes the product more suitable for health-conscious consumers and expands its potential for industrial production within the meat processing sector.
In conclusion, the findings of this study confirm the practical significance of producing low-calorie cooked sausages with high biological value and pronounced functional properties. Moreover, they highlight the prospects for the broader application of such innovative products in the meat processing industry, contributing to the development of healthier and competitive meat products.

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