Abstract
This article examines the relationship between structural and mechanical properties, such as water-binding capacity and pH, of sausages prepared with the addition of biologically active additives. Currently, to improve human nutrition and health, the rational use of natural products of plant and animal origin, as well as natural mineral sources, which have been used by humanity for decades, is becoming increasingly important. Products that meet healthy nutritional requirements primarily include products with various functional uses, including biologically active food additives. This study aims to ensure adequate human nutrition, as well as disease prevention, and improve human health and performance. The study substantiated the addition of 10% biological additive to cooked sausages. A new recipe was developed and a technology for cooking sausages with the addition of biological additives was proposed. Comprehensive studies of the composition of cooked sausages were conducted. It has been proven that a biological additive based on plant and animal raw materials positively influences the nutritional and biological properties of cooked sausages, while functional ingredients improve the quality of the finished product and enhance its shelf life. Studies were conducted to determine the physicochemical, structural, mechanical, and organoleptic properties of the finished product.