Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Currently, there is an increase in the use of preparations from collagen-containing raw materials production meat products. The high functional and technological properties such make it possible to significantly improve rheological food products, as well organoleptic indicators, enrich products with dietary fibers. aim this study was effect emulsion 5% protein hydrolysate 1% purslane powder on herodietic boiled sausages for elderly. results showed that experimental samples contained 15.44% protein, 6.6% fat, 4.2% carbohydrates 71.1% moisture; shows sausage addition contains optimal chemical composition nutrition, a certain moisture index confirms excellent consistency sausage. change peroxide number studied 7 days. did not 2.0 meq/kg 4.6 meq/kg. Thus, antioxidant helps slow down oxidation fats thereby increases shelf life color characteristics stable formation, which influenced by collagen purslane. It found using emulsions are characterized higher concentration tyrosine due action proteolytic enzymes (pepsin trypsin)—from 728.1 mcg/mL (during first three hours hydrolysis) 392.5 6 h hydrolysis)—which indicates degree digestibility these can be recommended improved nutritional taste properties.