Аңдатпа
Object of the study is semi-smoked sausage from a plant-based meat substitute, enriched with blood of slaughtered animals in various proportions. The problem to be solved is that the blood of farm animals, being a valuable source of protein, is thrown away by the tons as waste, and is aggravated by the emerging serious problems of environmental pollution. But in many countries, most of the blood proteins are used as binders, natural color enhancers, emulsifiers, fat substitutes and agents for salting meat. The article presents the results of the study of organoleptic evaluation, mineral and physicochemical composition of semi-smoked sausage from plant-based meat substitute enriched with blood of slaughtered animals. Soybeans and chickpeas were selected as plant raw materials in a ratio of 70:30. According to the results of the organoleptic evaluation, it was found that the addition of blood of slaughtered animals into the recipe of investigational product in the amount of 2%, improves the taste and color of the finished product. In the course of the study it was proved that when 2% dry blood of slaughtered animals was added to a semi-smoked sausage from plant-based meat substitute, the amount of protein increased by 2.26% compared with the control sample. Also, the increased fat content in the investigational samples of semi-smoked sausage showed that the blood of slaughtered animals can be used as a fat substitute. Based on studies of the mineral composition of semi-smoked sausage from plant-based meat substitutes, it has been proven that adding 2–6% blood of slaughtered animal increases the content of mineral substances compared to the control sample. Studies have shown that adding 2%, 4%, 6% blood of slaughtered animals to a semi-smoked sausage from plant-based meat substitute increases the content of essential and non-essential amino acids compared to the control sample. It was found that in experimental samples with the addition of 2%, 4%, 6% blood of slaughtered animals, the content of saturated and polyunsaturated fatty acids increases compared with the control sample. Thereby enriching and increasing the biological and nutritional value of the finished product