Abstract
This article discusses the technology for producing a sausage product using an aqueous plant extract of fermented St. John's wort. Extracts of medicinal plants, when added to food products, can have a number of useful properties on finished products, such as antioxidant, functional, flavoring, and act as a natural dye. Today, this is a new trend in the production of meat products. The composition of the sausage included the following components: first-grade beef, chicken fillet, skimmed milk, chicken eggs, beetroot powder, and an extract of fermented St. John's wort. Fermented St. John's wort has significant advantages over unfermented – its beneficial properties are enhanced. Several extract formulations were prepared, showing that the ratio of water to St. John's wort of 80:20 yielded higher values of vitamin B6 and flavonoid content. These indicators justify its use as an antioxidant component. The functional properties of the sausage product are given by beetroot powder, which is a source of dietary fiber, minerals, vitamins, and is also a natural dye. Standard research methods were used to analyze the chemical composition, and statistical data processing was carried out using Excel. The production technology of the experimental cooked sausage followed a traditional technological scheme. The final product was analyzed for chemical composition and physicochemical properties. The results of the study showed that the prototype had preferential values of indicators compared to the control and longer shelf life - 40 days.