Аннотация
The object of the study is the production of cooked sausages from beef and chicken breast with the addition of soy isolate and chickpea flour. The problem to be solved is to development of combined meats. An improved recipe for boiled sausage with the addition of soy isolate and chickpea flour is proposed. Its process is fully described. The technology is distinguished by its simplicity of preparation. According to the developed technology, several samples of boiled sausage were experimentally produced, combined according to the ratio 100:0, 70:30, 80:20, 60:40 based on a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of the product development were carried out. The quality assessment of the organoleptic and physico-chemical parameters of the finished product was carried out according to generally accepted methods. The effect of soy isolate on the quality characteristics of combined cooked sausages containing chickpea flour and 10% beef fat was studied. Recipes containing premium beef and chicken breast in a 60:40 ratio were examined for their physical and organoleptic properties. The inclusion of soy isolate and chickpea flour significantly increased the moisture content, moisture and fat resistance, and finished product yield, and reduced cooking losses compared to the control sample. Furthermore, the sausages were less red with the addition of at least 5% soy isolate and chickpea flour. The results of the organoleptic evaluation showed that some quality characteristics of light sausages, such as juiciness and density, can be improved by the addition of soy isolate. Both sausages with 3% soy isolate and the control light sausages were darker and denser.