The influence of herbal supplement on the functional and technological properties of boiled camel sausage

This article deals with the possibility of improving functional and technological properties cooked sausage made camel meat addition humpback fat chicken fillet. The aim research was to study effect selected vegetable additives on sausage. red currant powder lipid oxidation, linseed flour sausages from combined (camel meat, fillet hump fat) has been studied. Camel as a raw material many advantages, such low content, high nutritional value, hardly distinguishable beef in taste. Flaxseed meal dried redcurrant were added various quantities compared improve properties. control sample according GOST for boiled sausage, replacement by fat, meat. A fractional-factor experiment plan constructed experimental samples, taking into account balance. varied 3 levels, 0 %. We obtained 7 samples control, prepared same recipe, but without additives, taken sample. As result analysis data conclusion that flax should be no more than 3.5%, 3% is desirable, being improved. not exceed 1.5%, dose 1% desirable. Adding changes flavour acidic one.