The dissertation is devoted to the scientific substantiation and development of the technology of meat products with reduced fat content - chicken sausages with two-spored mushroom (Agaricus bisporus (Ab)). The feasibility of using Ab powder as a fat substitute in the production of low-fat chicken products has been scientifically proven. An innovative strategy for the development of new low-fat chicken products with Ab was theoretically and practically substantiated. The technology of sausages with reduced fat content was developed using chicken and Ab as the main raw materials, and the scientific validity of the research results was verified by practical application. The first chapter of the dissertation presents the results of the analysis of the literature review on modern trends in meat consumption and meat products, the characteristics of chilled meat products and advanced technologies for reducing fat in them, the use of mushrooms in food products, and the prospects for the use of two-spored champignons in poultry products with reduced fat content. The second section of the thesis includes a plan of theoretical and experimental research, as well as a detailed description of the research materials and methods used in the work. The experimental part was performed in the laboratory conditions of the College of Food Science and Technology of Henan Province, China. The developed products were tested and put into production by two food companies in Henan Province, China. In the third section, the results of the study of the effect of different application amount, method of application and particle size of Ab on the quality of ground chicken, as well as the interaction mechanism between Ab and ground chicken are presented. The study used chicken breast as raw material and Ab powder to replace 2%, 4%, 6%, 8%, 10%, 20%, 30%, 40%, and 50% of animal fat in minced chicken, respectively. The results showed that as a result of replacing 20% of fat with Ab powder, the structural parameters of minced chicken significantly improved, while the microstructure became more compact and homogeneous. The results showed that the combination of Ab powder and soybean oil was superior in that some of the free water in the minced chicken was converted to bound water, and the yield, moisture holding capacity, texture, and rheological properties of the minced chicken were significantly (P < 0.05) improved. When soybean oil and Ab powder with different particle sizes were used to replace 60% of the fat, correlation analysis results showed that Ab particle size correlated with heat treatment yield, water holding capacity, L*, a*, b* values and pH value of minced chicken. Ab particle size also had a moderate correlation with elasticity. The optimal particle size of Ab D2 powder (100μm) was determined. When 1%, 2%, 4%, and 6% Ab powder was added to the chicken myofibrillar protein solution, respectively, the texture of the myofibrillar protein gel improved with the addition of Ab powder in the range of 1%–4%. In the fourth chapter, the recipe of chicken sausages with reduced fat content, with the addition of Ab, is presented, and their quality, nutritional value and storage parameters are evaluated. The recipe composition was obtained on the basis of sensory evaluation of the addition of potato starch, minced chicken, salt and Ab to chicken sausages with reduced fat content. Their chemical composition, content of amino acids and fatty acids, yield and microstructure were also investigated. To determine indicators of changes in the quality of chicken sausages with a reduced fat content during storage, changes in color, consistency, antioxidant properties, pH, as well as microbiological indicators of sausages during the entire storage period were determined. The results showed that reduced-fat chicken sausages have a longer shelf life and more stable quality indicators, with a minimum shelf life of 25 days. According to the research results, a technological scheme for the production of chicken sausages with a reduced fat content was developed. The fifth chapter evaluates the economic efficiency in the production of chicken sausages with reduced fat content. The results showed that their industrial production using Ab has significant economic potential, advantages and merits attention in market promotion. Thus, the amount, application method and particle size of Ab, the amount of minced chicken, potato starch, salt and Ab compound and soybean oil were determined by evaluating the gel quality, rheological parameters, water distribution, microstructure, sensory characteristics, nutritional value and storage parameters. Successfully developed high-quality, nutritious, low-calorie, healthy chicken sausages. At the same time, the mechanism of improving the properties of chicken gel with Ab was studied in the interaction between Ab and chicken myofibrillar protein, which provided a theoretical basis for the application of Ab in meat products.
