Research Of Functional And Technological Properties Of Sausages With The Use Of Vegetable Raw Materials

Abstract

Food products, particularly meat, play a crucial role in the human diet by providing essential nutrients to the body. The rapid advancements in technologies and scientific research in the food industry have made it possible to enhance the quality and nutritional value of food products, which is a pressing need today. In this scientific article, we present the results of a physicochemical analysis of experimental sausage samples with the addition of purslane and various meat ingredients. The samples demonstrated a high moisture content, contributing to the product's juiciness and improved texture. Significant protein content was also observed, making these sausages highly nutritious. The analysis of the protein fraction composition revealed the presence of water-soluble and alkali-soluble proteins, which play an important role in nutrient absorption and bone health. These results support recommending these sausages for use in functional nutrition, aimed at promoting overall health and well-being.