NUTRIA MEAT FOR THE PRODUCTION OF SAUSAGE PRODUCTS

Abstract

An important aspect of the development of the meat industry is the improvement of technological methods of production and the improvement of the quality of the finished product by changing its composition or properties. The combination of new ingredients together with traditional ones, as well as the use of alternative raw materials, is the main principle of achieving the development of quality and completeness of meat products. Meeting the needs for high-quality meat raw materials and ensuring production capacity is possible due to the use of nutria meat in the production of cooked sausage products. The purpose of the article is: justification of the feasibility of using nutria meat in the recipe of sausages, research of organoleptic indicators of new products and functional and technological properties of finished minced meat. Standard research methods were used in the work. For the study, three samples of sausage were made according to the classical technology. Sausage based on traditional raw materials was chosen for the control sample, nutria meat was added in different proportions for the experimental ones. The results confirmed the high level of nutritional value of sausage products with the addition of nutria meat. Adding nutria meat to minced meat increases its moisture-binding capacity and has a positive effect on the output of the finished product. The highest value of the moisture-binding capacity of minced meat and the yield of the finished product was observed in the II experimental variant (72.6 % and 86.7 %, respectively). This is due to the rational ratio of all types of meat raw materials. The introduction of nutria meat for the production of sausage products has a positive effect on the organoleptic properties of the finished product, improving its structure, taste, consistency and yield. The obtained results of comprehensive research allow us to state that nutria meat is an excellent alternative for replacing traditional raw materials for sausage production. Nutria meat is not inferior to, and in some respects superior to, the taste, culinary and nutritional properties of beef, pork and chicken. The addition of nutria meat to the main raw material in the process of making sausage products allows increasing the functional-technological and organoleptic properties of the finished product.