Determination of mass fat fraction of produced sardelec
This article presents the results of determining the mass fraction of fat produced sausages, which were carried out in 2022 at the Department of Food Technologies of the Federal State Budgetary Educational Institution of Higher Education "Don State Agrarian University”. The heat treatment of sausage products and meat products is carried out on special equipment equipped with devices for temperature control (including in the center of the product, except for smoked and dried products) and relative humidity or only temperature. It has been revealed that the introduction of protein ingredients into meat recipes, as well as oil-fat additives used today, can lead to a change in the nutritional status of a product with an unbalanced amino acid and fatty acid composition. Thus, the purpose of our work was to determine the mass fraction of fat produced sausages. As a result of the conducted studies, the following results were obtained: with the use of Ziziphus jujuba in the production technology of sausages, the mass fraction of fat of the prototypes was higher compared to the control and amounted to 0.2; 0.5; 1.3%, respectively, consequently, the mass fraction of fat in the first sample was also higher, but was within GOST.