INTRODUCTIONAccording to Russian official statistics,gastroenterological disorders rank third among alldiseases. Nutrition is key to their prevention andtreatment. Its factors include the chemical compositionof the ingredients, the ratios between particularcomponents, the frequency of meals, the caloriecontent of the daily diet, and others. The treatment ofgastrointestinal diseases involves changing the chemicalcomposition of the diet by removing or adding certaincomponents based on their energy value, cookingmethod, and consistency. Balanced nutrition has abeneficial effect on the metabolism and regulatorysystems [1–3].346Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353The development of rational nutrition or adequatediet is still a relevant issue [4, 5]. Such nutrition caninclude dietary supplements that regulate the chemicalcomposition of foods, stabilize their functional andtechnological properties, and improve their sensorycharacteristics and digestibility. The economicindicators are also important, therefore food formulatorsneed to create inexpensive products by adjusting theircomposition and properties [6, 7].People with gastrointestinal disorders need adiet that has a balanced composition of micro- andmacronutrients, protects the mucous membrane of thegastrointestinal tract, restores natural biocenosis, andreduces gastrointestinal inflammation. Dieticians shouldtake into account the medicinal properties of each foodcomponent and their effect on the metabolism and otherregulatory systems [1, 3, 5, 8].Fermented milk products with kefir starter culture,as well as bifidobacteria and lactobacilli, can alsobenefit people with gastrointestinal diseases. Thedietary supplements that maintain and restore thegastrointestinal functions include vitamins, macroandmicroelements (Fe, Ca, Zn, etc.), polysaccharides,and dietary fiber. Dietary fiber, which acts as a sorbent,normalizes the motor and evacuation functions of thegastrointestinal tract. Its main feature is high waterretentioncapacity that accelerates intestinal transitand peristalsis. Dietary fiber also acts as a prebioticthat helps the intestinal microflora by increasing thenumber of beneficial microorganisms and suppressingthe development of coliforms and putrefactivemicroflora [9, 10].There is scientific evidence that extracts of bovineabomasum polypeptides, both native and thermallytreated, have a therapeutic effect on the damaged gastricmucosa of male Wistar rats, namely gastroprotectiveand antiulcer effects [11]. Extracts of abomasumpolypeptides were also used in the production of pâté forchildren suffering from gastritis.It should be noted that bovine abomasum is apotential source of tissue-specific peptides that havea selective effect on the gastric mucosa cells. Whenformulating a meat product, dieticians should make upfor the deficiency of essential components accordingto the daily requirements for nutraceuticals anddietary fiber, as well as ensure a balanced amino acidcomposition.Taking into account the chemical and aminoacid composition of meat of slaughter animals, weproposed to formulate a cooked sausage for peoplewith gastrointestinal disorders that can make up thedeficiency of essential components.Cow liver is highly recommended to people withgastrointestinal disorders since it contains significantamounts of vitamin A, iron, copper, and other traceelements and hormonal substances [4, 5, 8, 12]. Beefwith a high content of connective tissue and lean porkare also good for their diet [8]. Based on literature, wefound the following sources of essential componentsfor our formulation: chitosan succinate, egg mix, soyfortifier, rice flour, and food gelatin [4, 13–15].Chitosan succinate, a chitin processing product,restores intestinal motility, removes toxic components(cholesterol, heavy metals, bile acids, etc.) from thebody, revitalizes lymphatic cells, and helps preventcancer and diabetes. When using it in cooked sausages,we should take into account that chitosan dissolvesin acidic solutions and exhibits its gel-forming andemulsifying properties. It can be used as preliminarilydissolved in milk whey. Chitosan succinate (a complexcompound of chitosan and succinic acid) has regionswith high and low electron density on the surface of apolymer molecule. Therefore, it is capable of dissolvingand exhibiting its functional and technologicalproperties in a wide range of active acidity [12, 13].When used in meat products, it does not change theactive acidity of ground meat.Rice flour is a source of B vitamins that have abeneficial effect on the nervous system. It containssilicon that normalizes metabolic processes in thehuman body [14, 15]. Also, rice flour is rich indietary fiber and biotin, as well as minerals (sodium,potassium, phosphorus), which prevent gastrointestinaldiseases [4, 16].Soy fortifier is a soy milk product that containsa significant amount of dietary fiber, potassium, andferrous digestible iron. It has a positive effect on thecardiovascular system and stimulates the formation ofhemoglobin and certain groups of enzymes [15].Many cooked sausages contain egg mix that isa source of unsaturated fatty acids, phospholipids,vitamins (A, D, E, B1, B2, etc.), phosphorus, iron,and calcium. Also, egg mix enhances the sensorycharacteristics of the sausage [16, 17].Gelatin is used as a gelling agent. Up to 30% ofconnective tissue (primarily collagen-containing)proteins in meat products does not reduce theirbiological value. Gelatin stimulates blood clotting, actsas dietary fiber, and plays an essential role in the colonmotility [18].Thus, we aimed to develop a balanced meat-basedproduct that could improve the daily intake of essentialnutrients for people with gastrointestinal disorders.STUDY OBJECTS AND METHODSOur study objects included trimmed beef withconnective and adipose tissues under 12%, trimmedpork with fat under 10% (State Standard R 34424-2018“Meat industry. Classification of trimmed meat forproduction of meat products for child nutrition”), beefliver (State Standard 32244-2013 “Processed meat byproducts.Specification”), soy fortifier (Specification9146-020-00361809-2001 “Soy food fortifier. Technicalconditions”), chitosan succinate (Specification 9284-027-11734126-08 “Chitosan succinate”), egg mix (StateStandard 30363-2013 “Products egg dry and liquid food.Specification”), food gelatin (State Standard 11293-89347Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353“Gelatin. Specifications”), and rice flour (State Standard53495-2009 “Flour for baby’s nutrition. Specifications”).The chemical composition of the meat-basedproduct (grade B cooked sausage) was determined ona FoodScan analyzer. The amino acid composition ofthe sausage samples, which were pre-hydrolyzed inalkaline and acidic solutions, was determined by liquidchromatography on an AAA-400 automatic amino acidanalyzer. The mineral composition was studied using aSpectroscan Max GV universal analyzer. The vitamincomposition was determined on an LCMS-10EV liquidchromatograph.The product’s biological value was studied onBALB/C white mice (males and females) with aninitial weight of 20–30 g. The animals were kept onlitter in vivarium cages with standard lighting at about20°C. The experiment complied with the sanitary,epidemiological, and hygienic regulations for laboratorypractice. Lipids, triglycerides, cholesterol, and proteinin the blood of experimental animals were determinedon an Cobas C-111 biochemical analyzer (RocheDiagnostics) [19–23].The formulation was optimized using multidimensionalscaling and cluster analysis in Statistic(v. 10, 12). Multidimensional data sets were createdand processed with the Statistic Neural Networks. Toexclude errors, data were obtained in 3–5 repetitionsand analyzed in the Error per Case module (P ≤ 0.05)[24, 25].RESULTS AND DISCUSSIONDiet therapy for gastrointestinal disorders is basedon regular split meals of foods that leave the stomachquickly, do not stimulate gastric secretion, and donot irritate the mucous membrane [3, 5, 8]. To study adaily gastrointestinal diet, we determined the chemicaland amino acid compositions and compared the resultswith the recommended requirements. In particular, weanalyzed Diet No. 1 recommended for diseases of theesophagus, stomach, duodenum, and sometimes thesmall intestine [5, 8, 26, 27].The calculations were performed in Excel for the dietwith and without meat products (Tables 1, 2).We compared our data for Diet No. 1 (Table 1)with the recommended requirements for peoplewith gastrointestinal disorders and found a numberof discrepancies. In particular, the diet had adeficiency of dietary fiber (15.1 g per day – 75.5% ofthe recommended intake); vitamins: A (0.75 mg –83.3%), PP (7.8 mg – 39.0%), B1 (0.7 mg – 46.7%),B2 (1.0 mg – 55.6%); as well as magnesium (23 mg –7.7%), potassium (87 mg – 4.0%), calcium (207 mg –25.9%), and iron (3 mg – 16.7%). Since the deficiencyof water-soluble vitamins (B1, B2, PP, and C) can bereplenished with plant ingredients, and the sodium andTable 1 Chemical composition of the gastrointestinal diet*Name of productWeight, gProteins, gCarbohydrates,gFats, gDietaryfiber, gMinerals, mg Vitamins, mgNa K Ca Mg P Fe В1 В2 РР С АBreakfast 1Rice porridgeCocoaCake rusks250200606.33.85.165.825.831.50.53.96.50.50.70.1973502644824285361221925182585120621.00.61.10.100.10.0500.061.20.21.1––––––Breakfast 2Black currant kissel (jelly-drink)Cake rusks200600.15.128.031.506.50.20.1726459858194259620.21.100.100.10.11.124.0000LunchGrain soupBeef pattyCranberry jelly500502006.65.02.750.16.824.15.88.701.800.11277358274499217511447914544565192.10.70.20.20.0400.10.0602.21.70.0311.501.700.020Afternoon snackFresh apple 120 0.4 9.8 0 0.6 26 248 16 9 11 0.6 0.03 0.02 0.30 16.0 0DinnerCurd puddingBoiled pike perchCake rusksRosehip drink200756020029.815.15.10.443.0031.531.08.41.06.500.700.108894932641.63811118542012619846132533321246221.71.11.14.40.030.070.100.410.060.0601.10.61.10.20.41.501200.130.0200Daily total: – 85.5 378.9 47.8 4.9 4869 2212 604 291 1398 16 0.8 0.9 13.9 175.1 0.17Daily total without meat products: – 75.4 372.1 39.1 4.9 4511 2113 593 277 1333 15 0.8 0.8 12.2 175.1 0.15Recommended dailyrequirements [25]:–85–90300–33070–8020.04000–60002200–2500800–1000300–500800–260018–401.5–5.01.8–6.020–6090–9000.9–3.0* The meat product used for the chemical and amino acid analysis was “Kotlety derevenskiye” (Country-style patties) with connective and adiposetissues under 20% (State Standard 52675-2006. “Semi-prepared meat and meat-contained products. General specifications”)348Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353phosphorus contents were within the permissible limits,these components were outside our focus during theformulation.Since we aimed to formulate a meat-based product,we analyzed the chemical composition of Diet No. 1with the meat product (beef patty) excluded. We founda discrepancy between the amino acid contents in thediet and the recommended requirements based on theFAO/WHO standards.All essential amino acids in Diet No. 1, except fortryptophan, were below the recommended daily intake(Table 2).Having compared the recommended and actualdaily intake of essential components, we calculated thedesired chemical composition of our meat product forpeople with gastrointestinal disorders (Table 3).Experimental calculations were performed in theplanning matrix. Each factor had a range of action.The plan included 255 experiments, with each factoranalyzed according to the mixture design simplexcentroid (Table 4).It was important that our meat product complied withthe FAO/WHO standards. The use of essential aminoacids for anabolic purposes was based on the limitingamino acid.The optimal formulation was identified using moderndata mining methods based on artificial intelligence. Forthis, we used the following algorithm:– calculation of the chemical and amino acidcompositions for each planning matrix experiment;– development of a neural network to adequatelydescribe the process;– compilation of an array of input variables in thealgorithmic Pascal language;– filling in functional (output) variables using thedeveloped neural network (multilayer perceptron); and– identification of the optimal variant by multidimensionalscaling and cluster analysis.The formulation parameters were determined using aneural network approximation: the scaled functions weresuperimposed on the scaled factors (Figs. 1, 2).Table 2 Amino acid composition of the daily dietEssential amino acidsIndicatorsTryptophanLeucineIsoleucineValineThreonineLysineMethionine+ cystinePhenylalanine+ tyrosineActual amino acid consumption, g per day 0.88 4.57 2.25 2.97 3.22 3.69 2.38 4.66Amino acid composition of the diet, g/100 g protein 1.03 5.35 2.63 3.47 3.77 4.32 2.78 5.45FAO/WHO standard, g/100 g protein 1.0 7.0 4.0 5.0 4.0 5.5 3.5 6.0Amino acid score of the daily diet, % 102.9 76.4 65.8 69.5 94.2 78.5 79.5 90.8Table 3 Chemical composition of the formulated cooked sausage for people with gastrointestinal disordersComponents Recommended daily intake for peoplewith gastrointestinal disorders [29]Actual daily consumptionwithout meat productsNutrient deficiencyin the daily dietFormulatedproductDietary fiber, g/day 20.0 4.9 15.1 15.1Vitamin А, mg/day 0.9–3.0 0.15 0.75 0.75–2.85Calcium, mg/day 800–1000 593.0 207 207.0–407.0Magnesium, mg/day 300–500 277 23 23–223Potassium, mg/day 2200–2500 2113 87 87–387Iron, mg/day 18.0–40.0 15.0 3.0 3.0–25.0Table 4 Fragment of the planning matrix for the cookedsausage formulationExperiment No.Formulation component, %Trimmed beef with connectivetissue under 12%Trimmed pork withfat under 10%Beef liverChitosan succinateSoy fortifierEgg mixFood gelatinRice flour1 1.00 0 0 0 0 0 0 0- - - - - - - - - - - - - - - - - - - - - - - - - - -37 0.33 0.33 0.33 0 0 0 0 0- - - - - - - - - - - - - - - - - - - - - - - - - - -93 0.25 0.25 0.25 0.25 0 0 0 0- - - - - - - - - - - - - - - - - - - - - - - - - - -170 0.20 0.20 0.20 0 0 0.20 0.20 0- - - - - - - - - - - - - - - - - - - - - - - - - - -240 0 0.17 0.17 0.17 0.17 0.17 0.17 0- - - - - - - - - - - - - - - - - - - - - - - - - - -254 0 0.14 0.14 0.14 0.14 0.14 0.14 0.14255 0.13 0.13 0.13 0.13 0.13 0.13 0.13 0.13349Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353The formulation components (input variables)were scaled in two dimensions, while the functionalindicators (chemical and amino acid compositions) wereone-dimensional. The color gamut of the functionalindicators (Figs. 1, 2) indicated the diversity ofcompositions and process complexity. Only modern datamining modules can ensure an optimal formulation withthe required parameters.Having analyzed the clusters in different color zones(Clusters 72, 16, and 65 are given as examples in Fig. 2),we found Cluster 16 to have reference indicators(Y = –0.02448, X = –0.12303).The compositional analysis of Cluster 16 showedthat some options had unacceptable ratios betweenformulation components, often with insignificantamounts of meat. Also, some options had very similarcompositions. Therefore, we analyzed the input variables(components) for Cluster 16 (Table 5).The most optimal composition of the meat productformulated to prevent gastrointestinal disorders is shownin Table 6. This formulation was based on Experiment86 (Table 5).The most optimal composition became a basis forour cooked sausage formulation. Chitosan succinateis readily soluble in water and can be directly added tothe ground meat. Soy fortifier is a source of high-grade,easily soluble protein that contains 7.9% of plant-baseddietary fiber of origin. Egg mix has good binding andemulsifying properties due to the presence of lecithin. Itcontains digestible proteins and fat-soluble vitamins andis widely used in cooked sausage formulations.LebedevaI studied the use of rice flour in cookedsausage formulations. She found that preliminarytreatment of rice flour in water heated up to 80°CI Lebedeva LI. Razrabotka tekhnologii ehmulʹgirovannykh myasnykhproduktov s ispolʹzovaniem modifitsirovannoy risovoy muki[The development of technology for emulsified meat products withmodified rice flour]. Cand. eng. sci. diss. Moscow: V.M. GorbatovAll-Russian Research Institute of the Meat Industry, 2003. 133 p.(In Russ.).Figure 1 Neural network approximation of cooked sausageformulationsClusterzone centersFigure 2 Neural network contour diagram of the cookedsausage compositionTable 5 Fragment of the array of optimal cluster formulationsExperiment No.Formulation component, %Trimmed beef with connectivetissue under 12%Trimmed pork with fatunder 10%Beef liverChitosan succinateSoy fortifierEgg mixFood gelatinRice flour1 56.9 24.4 16.3 0 1.6 0 0.8 02 75.7 8.4 12.6 0 2.5 0 0.8 03 64.8 32.3 0 0.1 1.6 0.4 0.8 04 73.3 8.1 12.2 0 2.4 0 2.4 1.6- - - - - - - - - - - - - - - - - - - - - - - - -31 69.5 7.0 8.4 0.4 2.7 1.1 4.9 6.032 59.8 20 7.1 0.4 2.2 0.8 4.2 5.4- - - - - - - - - - - - - - - - - - - - - - - - -83 29.2 14.6 24.8 21.9 6.9 0.5 1.6 0.484 68.8 0 14.8 0.2 3.9 0.5 3.9 7.985 61.0 20.3 6.8 0.1 3.4 0.3 2.7 5.486 62.8 12.1 9.6 0.6 2.4 1.2 5.3 6.0- - - - - - - - - - - - - - - - - - - - - - - - -Table 6 The most optimal composition for the formulated cookedsausage*Formulation component, %Trimmed beef withconnective tissueunder 12%Trimmed porkwith fat under 10%Beef liverChitosan succinateSoy fortifierEgg mixFood gelatinRice flour63.0 12.0 10.0 0.6 2.4 1.0 5.0 6.0* The component contents are rounded to whole valuesEuclidean distance on the X1-axisEuclidean distance on the X2-axisFragment of the equaloutput lineY-axis coordinates Cluster number–0.02448–0.12303 –0.02448350Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353increases the water-binding, fat-binding, gelling, andstabilizing capabilities of the ground meat emulsion.Gelatin swells but does not dissolve in cold water. Itdissolves in hot water (60–80°C) and, when cooled,turns into jelly [10, 18].Since chitosan succinate, egg mix, and soy fortifierare not exposed to heat treatment, a food additive ofgelatin and rice flour (1:1.2) was mixed with 80°C water(1:3) and homogenized for 3–4 min. Then, it was chilledand introduced into the meat at the final stage of cutting.Our formulation of cooked sausage with a food additiveis shown in Table. 7.The sausage yield was 117 kg/100 kg of unsaltedraw materials. State Standard 23670-2019. “Cookedmeat sausage products. Specifications” classifies theformulated sausage as a hybrid (meat and cereal) productaccording to the content of meat ingredients (53.6%),and as belonging to grade B according to the content ofmuscle tissue (43.0%).The sensory evaluation of the sausage was performedby 10 panelists. The average score was 4.9 points,with slight discrepancies in the color evaluation. Thechemical composition of the cooked sausage sampleincluded 60.8% water, 4.4% fat, 10.3% protein, and 3.2%minerals (P ≤ 0.05). With a beef patty excluded from thediet, the protein deficiency was 9.6–14.6 g/day (Table 1).Therefore, the diet should contain at least 100 g ofcooked sausage to replenish the protein deficiency.To assess the biological value of the formulatedsausage, we determined the amino acid composition ofa beef patty using the reference book [4] and calculatedthe daily intake of amino acids for a diet with cookedsausage and a diet with a beef patty (Table 8).As can be seen in Table 8, the score of the limitingamino acid (isoleucine) in the sausage (70.1%) washigher than the score in the patty (65.8%). This meansthat in the diet with cooked sausage, more essentialamino acids will be used for anabolic purposes. Therewas no need to assess the balance of amino acids in thedaily diet, since it consisted of split meals consumed atdifferent times.We compared amino acid contents in the cookedsausage and beef patties (Table 8) and found thatthe formulated meat product had a well-balancedcomposition of essential amino acids. Based on Table8 and using the method of Lipatov, we calculated themutual balance and rationality of essential aminoacid contents in the formulated sausage and beefpatties (Table 9) [28, 29].As can be seen in Table 9, the rationality coefficientfor cooked sausage was much higher than for a beefpatty. Cooked sausage had a low content of amino acidsused for the biosynthesis of nonessential amino acids(ΣBSEAA), compared to a beef patty. The proportionof essential amino acids used as energogenic material(ΣEGEAA) was almost the same for both samples. Thus,Table 7 Basic formulation of cooked sausage*Unsalted ingredients, kg/100 kgTrimmed beef with connectivetissue under 12%Trimmed porkwith fat under 10%BeefliverChitosansuccinateSoyfortifierEggmixFood additive48 9 8 0.5 2 1 31,5Gelatin Rice flour WaterRatio, %1 1.2 6.6* Additional ingredients included 1.8 kg table salt, 100 g granulated sugar, and 5 g sodium nitrite per 100 kg of unsalted rawmaterialsTable 8 Amino acid composition of the daily diet and the formulated cooked sausage, P < 0.05Essential amino acidsIndicatorTryptophanLeucineIsoleucineValineThreonineLysineMethionine +cystinePhenylalanine+ tyrosineAmino acid composition of cooked sausage,g/100 g protein0.86 6.56 3.88 5.10 3.92 6.00 3.45 5.82Amino acid score of cooked sausage, % 86.0 93.7 97.0 102.0 98.0 109.1 98.6 97.0Amino acid composition of beef patty, g/100 g protein 0.96 8.86 4.94 5.77 4.81 5.29 1.92 3.65Amino acid score of beef patty, % 96.1 126.5 123.6 115.4 120.2 96.1 55.0 60.9Daily diet with cooked sausage instead of beef patty:Amino acid composition of the diet, gAmino acid composition of the diet, g/100 g proteinAmino acid score of the diet, %1.021.09109.04.85.6080.12.402.8170.13.213.7474.93.383.9588.74.044.7185.72.633.0787.85.075.9298.7351Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353the formulated sausage had a well-balanced amino acidcomposition.The contents of some deficient minerals and vitaminsin the formulated product are shown in Table 10.Based on Tables 10 and 3, we found that 100 g ofthe cooked sausage could replenish a daily deficiencyof potassium and iron, and significantly reduced thedeficiency of magnesium, calcium, and vitamin A.The sausage sample contained 1.2% of insolubleplant-based dietary fiber (cellulose, hemicellulose, andlignin) and 3.6% of animal-based dietary fiber (gelatin).Thus, 100 g of the cooked sausage could reduce thedeficiency of dietary fiber in people with gastrointestinaldisorders by 4.8 g. We find it advisable to recommendincluding dietary fiber in the formulations of otherproducts in the diet.The biological value and safety of the developedsausage was determined on BALB/C white mice in vivo.The experiments complied with the sanitary, hygienic,and epidemiological standards and requirements. Theexperimental mice were divided into 3 groups of 5animals: mice fed on the basic diet (control group A),mice fed on the basic diet + cooked sausage without apreventative supplement (control group B), and mice fedon the basic diet + cooked sausage with a preventativesupplement (experimental group).The observations lasted 30 days. The hematologicalparameters of mice blood at the end of the experimentare given in Table 11.We found a slight increase in leukocytes,hemoglobin, and erythrocytes in the blood of theexperimental mice over the entire feeding period(30 days).The contents of total protein and albumin increasedin the control group B and in the experimental group by6.6 and 6.0 g/L, respectively. The level of glucose waswithin the normal range (4.11–4.18 mol/L) for all theanimals in the entire period, regardless of the diet.The activity of aspartaminotransferase (AST) andalanine aminotransferase (ALT) in blood serum isindicative of general health and the state of specificorgans. For example, a deviation from the AST norm(26–77 U/L for mice) can indicate liver pathology,heart problems, abnormalities in protein structuresand bile production, etc. ALT is responsible for themovement of alanine from one cell to another. Itsnormal level (54–269 U/L for mice) strengthens theimmune system and normalizes metabolic processes.Increased ALT indicates blood disease and disordersin the work of heart, liver, and blood vessels, as well asother pathologies. Decreased ALT is usually caused bya deficiency of vitamin A. Our study showed that thelevels of the AST and ALT enzymes were within thenormal range in all the groups of mice, and their ratio(de Ritis coefficient) corresponded to the required level(0.91–1.75) [30].Thus, the hematological parameters pointed to thebiological value and safety of the formulated sausage.CONCLUSIONWe analyzed Diet No. 1 used in medical institutionsfor people with gastrointestinal disorders and foundthat its daily contents of essential ingredients (proteins,Table 9 Mutual balance and rationality of essential aminoacids (EAA) in cooked sausage and beef pattiesLimiting amino acid score,% to FAO/WHO standard (Cmin)Content of essential aminoacids in protein, % (ΣEAA)Utility coefficient (U)EAA excess indicator,g/100 g proteinEAA not used for anabolicpurposes, g/100 g proteinBSEAA used to synthesize nonessentialamino acids (ΣBSEAA)EAA used for energogenicpurposes (ΣEGEAA)Estimated rationalitycoefficient (RC)Desirable rationalitycoefficient (RB)Cooked sausage0.86 0.356 0.87 4.63 5.98 0.028 0.14 0.87 1Beef patty0.55 0.362 0.55 15.91 28.9 0.365 0.16 0.55 1Table 10 Some minerals and vitamin A in cooked sausage,P < 0.05Content, mg/100 g of productK Ca Mg Fe Vitamin A290 185 21.8 3.2 0.73Table 11 Hematological parameters of mice blood before and after feeding, P < 0.05Name Erythrocytes,1012/LLeukocytes,109/LHemoglobin,g/LTotalprotein,g/LAlbumin,g/LGlucose,mol/LAST,U/LALT,U/LALT/AST(de Ritiscoefficient)A day before feeding(7th day of observations)8.16 8.64 126.00 59.60 36.62 4.11 51.40 67.85 1.3230th day:Basic diet8.64 8.94 128.60 61.40 39.40 4.18 52.00 62.92 1.21Basic diet + sausage withoutpreventative supplement8.78 9.32 129.40 66.20 42.80 4.16 57.20 68.068 1.19Basic diet + sausage withpreventative supplement8.50 9.32 129.01 65.60 42.40 4.16 53.80 62.95 1.17352Sadovoy V.V. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 345–353dietary fiber, vitamins, and some minerals) did not meetthe recommended intake. In particular, we identifiedan imbalance of amino acids in the meat product usedin the diet (a beef patty). In order to eliminate thisnutritional deficiency, we formulated a meat and cerealproduct of grade B – cooked sausage. Apart from meat,it contained chitosan succinate, egg mix, soy fortifier,food gelatin, and rice flour. Our product had a wellbalancedcomposition of amino acids, with tryptophanas the limiting amino acid (amino acid score – 86.0%,the utility coefficient – 0.87). 100 g of the formulatedcooked sausage can completely eliminate the deficiencyof potassium, calcium, and iron, as well as significantlyreduce the lack of magnesium and vitamin A. Sinceit can only reduce, rather than fully replenish, thedeficiency of dietary fiber, we recommend that foodsrich in dietary fiber are included in the diet.The experimental studies of the hematologicalparameters in the laboratory mice confirmed thenutritional value and safety of the formulated cookedsausage. Therefore, it can be included in the diet forpeople with gastrointestinal disorders and used inmedical institutions.CONTRIBUTIONThe authors were equally involved in conducting theresearch and writing the manuscript.CONFLICT OF INTERESTThe authors declare that they have no conflict ofinterest.