Abstract
The article presents the results of research conducted to enrich the finished product with antioxidant properties using extracts of sea buckthorn, ginger, rosemary and hemp protein in the production of cookedsmoked sausage.The article presents the results of the study of physicochemical and organoleptic characteristics of cooked-smoked sausage products. One of the important indicators in determining the quality of raw materials and selecting them as raw materials for further processing are their physico-chemical properties and organoleptic characteristics. Research results were obtained to determine the physico-chemical parameters and organoleptic quality indicators of cooked-smoked sausage in laboratory conditions.Studies were conducted on the safety parameters of extract and hemp protein to obtain cookedsmoked sausage of guaranteed quality. Also studies on vitamin composition, microbiological parameters and amino acid composition of the finished product were carried out. By the amount of vitamins, the content of thiamine, riboflavin and pyridoxine in the finished product was determined.The results of the study allow us to consider the possibility of using extracts and hemp protein in the production of cooked-smoked sausage and expanding the range of sausage products.The shelf life of cooked-smoked sausage products reached 35 days, during the storage period the microbiological index of the products was determined and the dynamics of microflora growth during storage was investigated.