The article discusses a comparative organoleptic assessment of samples of boiled sausage produced according to the original recipe with the addition of iota-carrageenan (sample No. 1) and the phosphate food additive AR-VIK-1 (sample No. 2). The results of the study showed that prototype No. 2 was superior to the control sample and sample No. 1, therefore, received the highest average score - 8.9, sample 1 - 8.6 points.
sausage product, organoleptic evaluation, iota-carrageenan, phosphate food additive, AR-VIK-1.
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