Abstract
Diseases associated with iodine deficiency are currently among the most widespread endemic disorders worldwide. This condition poses a significant threat to public health, contributing to an increase in thyroid gland pathologies, including a higher incidence and severity of goiter. The issue is particularly relevant for the Abai region and other areas of Kazakhstan, where comprehensive measures are required to improve the overall health of the population. One of the effective ways to address this problem is the development and production of new types of iodine-enriched meat products, which help prevent and treat iodine deficiency. In this regard, optimizing the formulation of cooked sausage products and incorporating seaweed (Laminaria) and the «Iodoactiv» food supplement – both sources of organic iodine – represent an important and promising direction in improving dietary nutrition and strengthening public health. During the study, the mathematical modeling method (linear programming) was applied, and the optimal ratio of protein to fat in the finished product was determined to be 1:(1.0±0.3). When developing therapeutic and preventive food products, the main requirement is to design a formulation that provides a sufficient amount of protein containing essential amino acids and a fatty acid composition close to the reference scale recommended by FAO/WHO. Experimental studies have shown that the addition of iodine-containing components improves the product's water-holding capacity, structural stability, and organoleptic properties. Furthermore, the retention rate of organic iodine in the finished product ranges from 45-60%. The proposed recipes enhance the nutritional and biological value of cooked sausages and are recommended as a functional dietary product effective for the prevention of iodine deficiency.