A new generation of soy proteins for sustainable food production

Abstract

Abstract One of the promising directions in the creation of meat products is the development and production of products of combined composition, combining a balanced complex of nutrients necessary for the body. In recent years, soy processing products have been most intensively used as a vegetable component in the production of meat products. Protein additives obtained by processing soybeans are widely used in the meat processing industry due to their high functional and technological characteristics, a positive effect on the organoleptic characteristics and nutritional value of the product. The purpose of the work is to study the nutritional value and technological parameters of the soy protein concentrate “Arkon-S”. The theoretical part of the research was carried out on the basis of the Department of Food Technologies of Don State Agrarian University, the development of pilot batches of products -in the production conditions of the sausage factory in Rostov-on-Don. The developed technology for the production of cooked sausages with soy concentrate “Arkon-S”, the functional properties and nutritional value of which, in combination with economic feasibility, allow it to be used as a protein ingredient in the production of combined meat products.