The quality characteristics of sausage prepared from different ratios of fish and duck meat

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on quality (nutritional value, functional technological properties, sensory attributes) meat-containing semi-smoked sausages. optimal version recipe with highest indicators sausages aquaculture was determined. It found that protein content meat-containing, different ratios 17.90% – 21.34% higher than analog. A sample containing 50% 30% has an ideal protein: fat ratio 1:1. following high properties model minced experimental were established: up 72.75% moisture, water binding capacity 71.47%, holding 60.60%. comparative analysis rheological showed increasing proportion in modelling systems improves strength system increases shear stress. addition raw materials elasticity systems. is 50:30 for plastic easily mince system. Combining stability emulsion 74.8%. Analysis parameters confirmed best 50:30.