THE USE OF ENZYME AND BUCKWHEAT FLOUR IN SEMI-SMOKED SAUSAGES

Due to a shortage of qualitative raw materials and their high prime cost the development of technology for meat products, in particular, semi-smoked sausage products with the use of enzymes and grain crops, is of current interest. This is justified by the fact that enzymes allow to accelerate considerably the technological processes, and also increase the yield of finished goods, improve their quality and save raw materials. And cereals, in this case buckwheat flour, being a source of dietary fibres and a number of vitamins, increase the digestibility of the meat product. Therefore, the use of enzymes and cereal crops can improve the technological processes of meat production. The object of the study is the production of semi-smoked sausage products from second-grade beef. The subject of the research is the relationship between the dosage of proteolytic enzyme and vegetable additive and the moisture-binding ability of model minced meat. To improve the quality indicators of semi-smoked sausage products, it was decided to use beef of the II category of fatness. As a vegetative component in the recipes for semi-smoked sausage products it was proposed to use buckwheat flour.