Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin

Abstract

The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the required quantity for a normal life activity

Keywords

• vegetable protein
• antioxidant
• metabolism
• determined group
• thistle extract
• soy isolate