One of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat. Saturated fats provide the right texture and juiciness, so potential fat substitutes should have good nutritional value and provide the necessary structural and rheological properties. Due to the negative effects of excess consumption of saturated fats and trans fatty acids, there is a need for research into alternative replacements for such fats in meat products. Partial or complete replacement of saturated fats with food oleogels in meat products is the most promising for imparting the desired quality indicators with the content of beneficial unsaturated fatty acids. The purpose of this study was to obtain oleogels based on sunflower and soybean oils and beeswax, as well as further study of their physicochemical, organoleptic characteristics, as well as oxidative stability during storage.The studies were carried out in accordance with the normative and technical documentation. The resulting oleogels can later be used in sausage products to partially replace animal fats and reduce trans-fatty acids.

This article presents the results of a study of the physico-chemical parameters of minced meat for semi-smoked sausage with a reduced content of trans fatty acids. The data are presented that the physico-chemical parameters of the model minced meat from semi-smoked sausages made on the basis of the standard NC LLP 40793097-05-2015 compared with the control sample, the alkaline medium pH and moisture-binding properties increased by 0.07 % and 5.3 %, respectively.