GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES

Abstract

In order to reduce sodium nitrite in the composition of sausages and ensure an increase in the functional properties of the product, as well as expand the range, a recipe for semi-smoked sausage with the addition of goji berries has been developed. A study was carried out on the organoleptic characteristics of semi-smoked sausage with the addition of goji berries. To taste a new type of semi-smoked sausage, several types of samples were prepared: Sample No. 1: 7 g of goji berries and 2 g of sodium nitrite were added to 10 kg of raw materials. Sample No. 2: 5 g of goji berries and 3 g of sodium nitrite were added to 10 kg of raw materials. Sample No. 3: 3 g of goji berries and 6 g of sodium nitrite were added to 10 kg of raw materials. As a result of the organoleptic evaluation, it was found that when goji berries are added to minced meat, the product acquires a pronounced taste of goji berries. For production, a recipe is recommended using goji berries in an amount of 5 g by weight of the main raw material. Semi-smoked sausage with goji berries has an original taste, thus, the production of sausage with goji berries expands the range of products. A study was also conducted to identify toxic elements. No toxic elements have been identified in the finished product, that is, the finished product is safe for consumption.