Improvement of commodity properties of meat products by micronutrients

Purpose.The main purpose of the study was to improve the commodity properties of meat products with the addition of protein and mineral supplements and obtain new types of products enriched with calcium. To achieve this goal it was necessary to solve the following tasks: to determine the optimal amount of protein-mineral supplement and its impact on the organoleptic characteristics of meat products. Methods.The study used the author's methods for the determination of calcium in sausages. To determine the organoleptic characteristics, a tasting evaluation of the quality of finished products was performed according to a five-point system. Results. Meat products, like other human food created in various industries, consist of natural ingredients and food additives. The amount of additives used depends on various factors, but in general, meat companies use many different additives in their work to achieve different goals. Obtaining economic benefits, extending shelf life, facilitating, accelerating and optimizing production processes, helping to preserve the structure and create an attractive appearance, simplify transportation and increase resistance to all sorts of negative changes, improve taste and quality ... Producing meat products is important understand that what matters is, first of all, the product, which is characterized by high quality. The properties of the product must provide not only nutritional but also biological value, and meat products, in general, must meet high functional and technological qualities and sanitary and hygienic standards. And perhaps the main role in this matter is given to the quality of both basic raw materials and food additives. In this paper it is proved that the addition of protein-mineral supplement in the amount of 8% improves the marketability of the studied meat products and increases the amount of calcium in them. It is established that the dependence of calcium content in cooked sausages on the amount of proteinmineral additives is linear and increases evenly. Thus, at a concentration of 1% it was 0.091 mg per 100 g of product, at 5% - increased almost 4 times, at 8% - almost 7 times, and at 10% - almost 9 times. And the introduction of protein and mineral supplements more than 8% negatively affects the organoleptic properties of sausages. The practical value.The use of protein-mineral additives in the production of sausages to enrich them with calcium and improve their marketability

protein and mineral supplement; cooked sausages; calcium