The study is devoted to the development of technol-ogy and the compounding of the sausage on the basis of yak meat with set characteristics by which are meant: high protein content, low content of fat, traditional or-ganoleptic characteristic. In addition this sausage prod-uct is enriched with biologically active agents of root crop of beetroot. Meat of yaks belongs to nonconven-tional meat raw materials and at the same time is per-spective for production of dietary meat products. The research of amino-acid structure of meat of the yaks zoned in Primorsky Region proved its high biological value and balance of composition of protein which is rich in irreplaceable amino acids, important for human body: leucine, lysine, valin, and also treonin. The com-pounding of boiled sausage on the basis of yak meat with using juice of beet is developed and modification of technology of receiving sausage product is offered. Ex-cept the main raw materials - yak meat in the com-pounding of flavor and aromatic additives, the product of processing of milk and juice of beetroot are used. It is established that the juice of root crop of beet has posi-tive impact on organoleptic indicators, in particular the color of ready-made product. The feature of developed sausage is complete elimination of a clamp of color (so-dium nitrite) which makes negative impact on human body. Developed dietary product has been given full quality standard: organoleptic indicators of quality con-firming the high level of touch characteristics are de-fined, physical and chemical indicators are established, its safety is proved. The prototype possesses high pro-tein content (19.6 %), low fat content (3.0 %) and low salt content (1 %).
sausage product, dietary sausage, flavor and aromatic additives, beetroot juice, meat of yaks
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