INFLUENCE OF FLAXSEED CAKE FLOUR ON THE BIOLOGICAL VALUE OF PROTEINS OF BOILED POULTRY SAUSAGE
The results of studies of the content of essential and non-essential amino acids, amino acidscoring, indicators of the utility of essential amino acids, the balance of amino acids inproteins of developed boiled sausage products using flaxseed meal, as well as thedigestibility of sausage proteins in vitro in comparison with the control sample (without theuse of meal from oilcake) are presented.linen). It has been established that the proteins ofsausage products with the introduction of linseed cake flour into the recipe have a higherbiological value.