Designing a fermented sausage recipe for a healthy balanced diet

The formalization of biomedical requirements for fermented sausages for healthy and balanced nutrition was carried out, along with the selection of the ingredients for the recipe, which are enriched with components that improve the functional and technological properties. Using the method of computer simulation, there has been designed a recipe for fermented sausages enriched with an organic additive which reduces the residual level of sodium nitrite.


Introduction
The production of fermented sausages is a scientific, comprehensive justification of the technology of food products using an innovative recipe which includes ingredients reducing the residual amounts of nitrite curing mixture. In this situation, the development of recipes and production of meat products are of particular importance, since it becomes possible to produce products enriched with almost all the necessary minerals and vitamins.

Purpose of research
Is to select the structure of ingredients of products included in the production of dry-cured sausage that corresponds to a healthy lifestyle and design a recipe.

Research methods
To design the recipe for fermented sausage products, we used the simplex method in the Excel computer program.

Research result
The quality of food depends on the current unfavourable economic trend of rise in prices for many goods, which outstrips the growth in the real purchasing power of population income [3]. There is a rise in prices for natural essential food (meat, fish, milk, fresh fruits and vegetables), which means that they are becoming economically unaffordable for citizens. However, in this situation, one should not forget about the need to regularly replenish the body's energy consumption, not only with carbohydrates, but also with proteins, fats, vitamins, and minerals [2,4].
Organic products are recommended for health, diet and baby food. Products in this category are produced using environmentally friendly technologies. [1,6].
It is forbidden to use genetically modified ingredients in the series of these products; it is permissible to use only natural additives and flavourings. It is recommended not to include preservatives and Naturally, all these products do not contain any chemicals which are present in the composition of conventional products. This is the main benefit of organic products for people. Moreover, these natural products also contain a large amount of nutrients, namely iron, calcium, manganese, magnesium, amino acids, beta-carotene, vitamins C, D, B, etc [7].
The main feature of the technology is the use of domestic raw materials of animal and vegetable origin, starter cultures, and the absence of additives (artificial colorants and preservatives) which have a negative impact on human health. The amount of salt, fat and nitrite-curing mixture is limited in sausages.
The product is classified as environmentally friendly, since its technology excludes smoking, during which carbonyl compounds, furfural and other toxic substances with carcinogenic properties are formed.
The composition of the main food ingredients is known, as well as the indicators that characterise them. In general, these indicators are mostly studied [5] and they are presented as indicated in table 1.
Below there is offered a specific fermented product, i.e. dry-cured sausage. To produce it, it is necessary to develop a balanced structure of ingredients from the proposed products, which correspond to a healthy lifestyle. The solution to this problem depends on the strategy with which to approach it, and on the methodology for tackling it. In this case, the problem will be solved using the simplex method.
Hence, we set up the following task: to select the structure of the ingredients of the products included in the production of dry-cured sausage, corresponding to a healthy lifestyle. The limits of the acceptable components corresponding to a healthy lifestyle are shown in table 1. It is necessary to select such a quantity of ingredients of the products so that they fit into the limits of acceptable values. Table 2 shows the data on the content of trace elements in dry-cured sausage "Florence" in 100 g of the product.
We will bring all the data to a single ratio: to 100 g of product per day. The daily intake of food mass for a person (without water) (according to Pokrovsky) is 1000 g. In this case, 100 g of sausage will be 3 0.1 of the daily intake. We will calculate and bring the data of tables 1 and 2 to the 0.1 of the daily intake, the data will be summarized in table 3. х1, x2, x3, x4, x5, х6, х7, х8, х9 is the required specific weight of each raw material included in the product.
Based on the data obtained, a multiplicative model of the ratio of components was compiled and is shown in figure 2.

Conclusion
Using the simplex method, the fermented sausage recipe was designed to reduce the level of residual sodium nitrite. The proposed recipe for fermented sausages meets the stated purpose and is, therefore, recommended for appropriate use.