Abstract
The article presents experimental materials on the development and optimization of a recipe for boiled sausage based on horse meat with the addition of a balanced mixture of powders. During the development of the new product, the formulation of boiled sausage "Donskoy" was taken as a control sample, powders of dried beetroot and orange peel in various concentrations were added to the formulation. For the research, a control sample and three samples of boiled sausages were produced with the addition of a mixture of powders in a ratio of 1:1 in the amount of 0.5, 1.0 and 1.5%. In the course of the research, optimal doses of additives in the amount of 1.0% were identified. Organoleptic, physicochemical and microbiological parameters were studied in samples of boiled sausages. The formulation and production technology of a new product has been developed – horse boiled sausage with the addition of a mixture of dried beetroot and orange peel powders. A comparative analysis showed that the use of beetroot and orange peel powders of 1.0% each in a 1:1 ratio improves the organoleptic characteristics of boiled sausage without worsening microbiological parameters and without reducing its safety. The use of powders led to a slight improvement in the functional and technological properties of the sausage, improved its quality and increased the yield of finished products.