EFFECT OF PROTEIN-FAT MIXTURE ON SEMI-SMOKED SAUSAGE PRODUCT MADE FROM HORSE MEAT

In the article, in order to expand the range of horse meat sausages, the high values of new products of horse meat sausage as the main consumer products are based on the nutritional and biological values of the protein and extractive substances contained in them. The main tasks of meat products in Kazakhstan are the high quality of products, which are in great demand, including the stable development of sausage assortments.
Use of protein-fat mixture in semi-smoked sausage products.
Semi-smoked sausages are characterized mainly by high fat content, protein content and low moisture content, as well as salt content. In general, smoked sausages are stored for a long time, and the HACCP system is used for the purpose of developing and implementing a quality system. Use as a clean and natural product that is harmless to human health in order to meet the needs of consumers. Increasing the nutritional value of sausage products by using a protein-fat mixture. The absorption of fat into the product is an important factor when enriching semi-smoked sausage products made mainly from horse meat with protein-fat emulsion. It allows to increase the biological value of the finished product, improve its quality with trace elements, physico-chemical and organoleptic indicators, and also helps to expand the range of new products.

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