SUBSTANTIATION OF THE JAPANESE SEA CUCUMBER USE IN THE SAUSAGE TECHNOLOGY
The research of the influence of the Japanese sea cucumber muscular tissue on the sausage quality characteristics is conducted. It is established that introduction of sea cucumber in the amount of 3% of minced meat weight doesn’t have negative influence on the organoleptic characteristics of the product. The study of the sausage rheology indicates to the stability of the experimental sample structure. Microbiological studies demonstrate the possibility of the storage period extending of the sausages with sea cucumber in comparison with the control samples.