Аннотация
The paper presents a semi-smoked sausage product obtained by using protepsin enzyme to process low grade meat and adding buckwheat flour as a vegetable raw material. Different percentages of buckwheat flour were investigated in the experiment. Based on literature reviews, patent research and experimental data, the use of 6% buckwheat flour was found to be optimal. Laboratory studies of the finished product showed improvement in physicochemical and functional-technological characteristics. The results of the study showed that in the experimental sample the protein content was 0.1% higher than in the control samples, and the fat content was 2,15% lower. It was found that the mass fraction of amino acids in the experimental sample increased by 2,36%. The enzyme protepsin effectively breaks down the connective tissue of meat, softening the structure of the product and improving its quality. The nutritional and energy value of the experimental sample was reduced by 19 kcal due to the addition of buckwheat flour, which indicates the low calorie and lightness of the product. Based on the conducted research it was found that the use of proteolytic enzyme and buckwheat flour improves the functional and nutritional characteristics of semi-smoked sausages, improves their structure and shelf life. This technology allows to reduce the cost of production, making it more affordable.