Justification of the use of non-traditional vegetable raw materials in the technology of boiled sausage products for herodietical purposes

Abstract

The article provides an analysis of promising non-traditional raw materials of plant origin for use in the technology of boiled sausage products for herodietic purpose. It was determined that one of the problems faced by humanity is the aging of the population and the related problems of maximally extending the terms of its economic activity, material support and maintaining health in a normal state. Aging of a person is characterized by a decrease in the speed of his response to stress and an increase in the frequency of diseases, in particular, cardiovascular, cancer, diabetes, stroke, and Alzheimer's disease. The main direction of the development of the market of functional food products is the inclusion of essential substances in the composition of classic food products. Improving the technology of boiled sausage products through the use of functional raw materials makes it possible to expand the range of not only meat products, but also food products of herodietetic purpose. It was established that the functional raw material, in particular, non-traditional, in the composition of boiled sausage products should be the one that prevents constipation, is a source of polyunsaturated fatty acids, trace elements, stimulates the motility of the gastrointestinal tract and counteracts the accumulation of cholesterol. Based on the results of the analysis, it was established that promising raw materials for use in the technology of boiled sausage products for herodietic purpose are flax seeds as a source of polyunsaturated fatty acids and mucilage, hemp seed flour as a source of dietary fibers and proteins, psyllium as a dietary fiber enricher, kelp as a source iodine and dietary fiber, olive oil, which is a source of polyunsaturated fatty acids. The complex use of flax seeds, flour from hemp seeds, psyllium, kelp and olive oil in the composition of boiled sausage products will make it possible to obtain a food product of herodietic purpose for a high-quality and safe life of the population.