UDC 637.521

ORGANOLEPTIC ASSESSMENT AND DESCRIPTIVE PROFILE ANALYSIS OF THE QUALITY OF THE SAUSAGE PRODUCT

Published in Trade, service, food industry · Volume 6, Issue 4, 2026 · Pages 578–587 · Rubric: Commodity research
EDN: BPVQRD
Received: 17.05.2026 Accepted: 12.07.2026 Published: 30.10.2026
The modern market of sausage products is saturated with products containing synthetic additives such as preservatives, dyes, and flavor enhancers, which have a negative impact on consumer health. However, finding truly natural meat products is becoming increasingly difficult. In today's environmentally challenging and stressful world, people are actively seeking functional foods that not only provide nourishment but also support their health through vitamins and minerals. However, the availability of such products, especially those with regional identity, remains limited. Consumers face an abundance of cheap, low-quality sausages that contain harmful additives and are distrustful. The solution to this problem is a sausage product made according to a new recipe and enriched with a vitamin and mineral complex based on Siberian plants. Our product meets several key market demands: naturalness, functionality, regional identity, and high quality. The sausage is made from environmentally friendly Mongolian beef and is enriched with a vitamin and mineral complex of Siberian plants. Cattle, which are raised on free pasture, produce meat with a high content of protein, iron, and B vitamins, while also having a minimal amount of fat, which aligns with modern dietary trends. The addition of freeze-dried Siberian ingredients enriches the product with vitamins and minerals, making it not only delicious but also beneficial. This work on developing a recipe and technology for making a sausage product enriched with a vitamin and mineral complex of Siberian plants is being carried out in collaboration with an industrial partner. A draft package of regulatory and technical documentation has been developed: a technological instruction for the production of enriched sausages and technical specifications.
enriched sausages, pumpkin, pine nuts, cranberries, organoleptic quality assessment, and descriptive profile analysis
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