Abstract
The study included control samples without the enzyme and experimental samples with the addition of 6 ml of the enzyme, hydrolyzed at temperatures of 30°C, 40°C and 50°C for 1, 2, 3 and 4 hours. The results showed that the introduction of the enzyme significantly increases the content of amine nitrogen, especially at a temperature of 40°C and a duration of 3 hours, which was determined as optimal conditions. Under these conditions, the maximum amine nitrogen content of 2.10 mg/g was achieved. The prototypes obtained under optimal conditions demonstrated excellent organoleptic and functional properties. The hydrolysate has good fluidity and uniform texture, which is important for its further use in food products. The introduction of hydrolysate into sausages can lead to a number of improvements, such as an increase in nutritional value by enriching the product with easily digestible amino acids and peptides, an improvement in texture due to moisture binding and an increase in viscosity, as well as an improvement in taste qualities without changing the traditional taste and appearance of the product.