Influence of inclusion of soy components in the composition of cooked sausage products on their quality and nutritional value

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Abstract

The article studies the effect of including soy granulate, protein stabilizer and isolated hydrated soy protein in the recipe for cooked sausages. It was found that the use of soy additives did not have a noticeable negative effect on the organoleptic characteristics of meat products; all sausages had an average tasting score of 7.67-7.90. All cooked sausages had a fairly elastic consistency, homogeneous minced meat of a uniformly pink color without voids and foreign inclusions, a pleasant taste, moderately salty, with a characteristic smell, without foreign aromas and flavors. All physicochemical indicators were within normal limits. The inclusion of soy components with the formation of animal-vegetable conglomerates increased the protein nutritional value of cooked sausages by 6.2-7.8 g per 100 g of product.