design, sausage, vetch seeds, protein isolate, pH-shifting treatment, Selenium-protein dietary supplement, plant protein, toxicity, optimization, recipe


Relevance. Today the consumption of sausage products is ineffective from the point of view of nutrition and it can be dangerous to the human body. In this case, the studies in vivo aimed at identifying possible toxicological manifestations after consumption of such sausage products become relevant. An additional factor in leveling food threats to the human body is the targeted combination of recipe ingredients. Aim. The aim of the present work are the development of a sausage composition with pronounced bioprotective properties using mathematical modeling, detection of possible acute toxicity manifestations from the sausage consumption according to the optimized recipe with vetch seed protein isolate and Selenium-protein dietary supplement and determination of the toxicity class of designed product. Research methods. While carrying out the work, the methods of experiment planning, mathematical modeling, research on biological objects (in vivo), and the Litchfield-Wilcoxon probit analysis method were used. Results. The article examines the method of designing the sausage composition with protein isolate from vetch seeds and Selenium-protein dietary supplement, based on which the main recipe ingredients of the product were selected. An analysis of the consumer value of the designed sausage owing to which the content of macronutrients in the designed recipe was determined (43.06 g per 100 g) is given in the present article. The influence of sausage with vetch seed protein isolate and dietary Selenium-protein supplement on the body of white line rats was investigated. The general fluidity of the clinical picture in the case of acute toxicity in laboratory animals after the introduction of sausage with such additive was studied. The parameters of acute toxicity of the product are calculated. These are indicators of lethal and effective doses and its safety degree. Thus, according to the results of in vivo studies, the LD50 indicator for designed sausage was 22.75 g/kg (with calculated values of LD16=8.21 g/kg, LD84=437.61 g/kg, and LD99=1864.28 g /kg), which corresponds to the fifth class of additives’ toxicity and proves their practical non-toxicity. Conclusions. The safety of sausage consumption with vetch seed protein isolate and Selenium-protein dietary supplement for the body of mammals indicates the possibility of its use in the diets of people who need to correlate their own macronutrient and Selenium statuses, since the designed recipe of the sausage has high nutritional and biological values.


Sefikhanova, K., Prymenko, V, Helikh, A. (2020). Modeling of the receptural composition protein-carbon semi-fabricates. Restaurant and hotel consulting. Innovations, 3(1), 25–36. /2616-7468.3.1.2020.205562.

Prymenko, V., Sefikhanova, K. (2020). Technologies of Selenium-protein dietary supplements and sauces with their use. Prospects and priorities of research in science and technology. Riga, Latvia: Baltija Publishing, 199–218.

Prymenko, V. H., Helikh, A. О., Stepanova, T. M. (2021). Influence of Se-lactoalbumin on functional and technological properties of Selenium-protein dietary supplements. Journal of Chemistry and Technologies, 29(1), 164–172. 10.15421/082114

Primenko, V. H., Sefikhanova, K. A., Helikh, A. O., Golovko, M. P., Vasylenko, O. O. (2022). Choice justification of dairy raw materials according to indicators of their structure for obtaining Selenium-protein dietary supplements. Journal of Chemistry and Technologies, 30(1), 79–87. 10.15421/jchemtech.v30i1.241139

Holovko, М. P., Prymenko, V. H., Holovko, Т. М. (2015). [Determination of parameters of acute toxicity of the biologically active supplement «Syvoselen Plus»]. Progressive equipment and technologies of food production, restaurant industry and trade, (1), 222–231 (in Ukrainian).

Holovko, М. P., Holovko, Т. М., Prymenko, V. H. (2018). [A medical and biological researches of Selenium-protein dietary additive and sauce with its use]. Progressive equipment and technologies of food production, restaurant industry and trade, 2(28), 45–55 (in Ukrainian).

Helikh, A., Samilyk, M., Prymenko, V., Vasylenko, O. (2020). [Modeling of the craft technology of cooked sausage «Firmova plus»]. Restaurant and hotel consulting. Innovations, 3(2), 237-251 (in Ukrainian).

8. Prymenko, V., Sefikhanova, K. (2022). Development of the cheese product component composition with vegetable filler enriched with Selenium. Scientific Bull. of the Poltava Univ. of Economics and Trade, 1, 34–40.

Holovko, M., Holovko, T., Prymenko, V., Helikh, A., Zherebkin, M. (2020). Scientific rationale of the technology of pastes based on freshwater hydrobionts and enriched with selenium. Food Science and Technology, 14(1), 109–116.

Holovko, T. M., Pak, A. O., Prymenko, V. G., Zherebkin, M. V., Holovko, M. P. (2018). [Study of the uniformity of the distribution of trace elements in the volume of emulsion-type sauces enriched with dietary supplements. ScienceRise, 6(47), 19–23. (in Ukrainian).

Holovko, M. P., Golovko, T. M., Prymenko, V. G., Helikh, A. O. (2020). [Production technology of mustard enriched with selenium]. Scientific notes of TNU named after V. I. Vernadskyi, Series: Technical Sciences, 31(70), 2(1), 109–115. (in Ukrainian).

Prymenko, V. H., Helikh, A. O., Holovko, M. P., Holovko, T. M. (2020). [Technology of ketchup enriched with selenium]. Food technologies: Scientific works of the NUFT, 26(5), 138–148. (in Ukrainian).

Holovko, M. P., Holovko, T. M., Prymenko, V. G. (2018). [Analysis of the technological process of obtaining dietary selenium-protein supplements]. Scientific Bulletin of the Poltava University of Economics and Trade, 1(85), 87–95. (in Ukrainian).

Holovko, M. P., Prymenko, V. G., Holovko, T. M. (2015). [Competitive ability research of emulsion type sauces enriched with selenium]. Eastern-European Journal of Enterprise Technologies, 5(11(77)), 42–48. (in Ukrainian).

Stepanova, T. M., Golovko M. P., Golovko T. M., Pertsevoi F. V., Vasylenko O. O., Prymenko V. G., Lapytska N. V., Koshel O. Yu. (2022). Chemical composition of vetch seeds and protein isolate obtained by pH-shifting treatment. Journal of Chemistry and Technologies, 30(4), 652–658.

Zhang, J., Spallholz, J.E. (2011). Toxicity of Selenium compounds and nano-Selenium particles. Handbook of Systems Toxicology, 1, 4245–4259.

Benko, I., Nagy, G., Tanczos, B., Ungvari, E., Sztrik, A., Eszenyi, P., Prokisch, J., Banfalvi, G. (2012). Subacute toxicity of nano-Selenium compared to other Selenium species in mice. Environmental Toxicology and Chemistry, 31(12), 2812–2820.

Ghosh, T. K., Chauhan, Y. H., Mandal, R. N. (2019). Growth performance of Labeo bata (Hamilton, 1822) in freshwater and its acclimatization in brackish water with betaine as feed additive. Aquaculture. 501, 128–134.

Žabka, M., Pavela, R. (2018). Effectiveness of environmentally safe food additives and food supplements in an in vitro growth inhibition of significant Fusarium, Aspergillus and Penicillium species. Plant Protect. Sci., 54, 163–173.

Saba, S., Khan, M. M., Akhtar, I., Shah, S. W. H., Maan, N. A., Anum, W., Manzoor, N., Rehman, M., Kanwal, N. (2019). Evaluation of toxicological responses of some insecticides against Helicoverpa Armigera (Hübner) in laboratory. Plant Protection. 3(11), 5–20. 10.33804/pp.003.01.0113.

Akanksha, S., Kannez, Z. (2017). Lc50 assessment of cypermethrin in Heteropneustes fossilis: Probit analysis. International Journal of Fisheries and Aquatic Studies. 5(5), 126–130.

Veni, K., Vanniarajan, C., Souframanien, J. (2017). Probit analysis and effect of electron beam and gamma rays in blackgram (Vigna mungo (L.) Hepper). Electronic Journal of Plant Breeding. 8(3), 950–955. 10.5958/0975-928X.2017.00112.0

Dafaallah, A. B. (2020). Application of Probit Analysis in studying the allelopathy phenomenon. Iraqi Journal of Science, 61(6),1265–1274.

Hermsen, S. A. B., Van den Brandhof, E.-J., Van der Ven, L. T. M., Piersma, A. H. (2011). Relative embryotoxicity of two classes of chemicals in a modified zebrafish embryotoxicity test and comparison with their in vivo potencies. Toxicology in Vitro. 25, 745–753.

Prymenko, V., Sefikhanova, K., Zolotukhina, I., Helikh, A. (2020). Scientific justification of acute toxicity parameters of semi-finished proteins and carbohydrates with food systems stabilizer. Restaurant and hotel consulting. Innovations, 3(2), 262–272. 10.31866/2616-7468.3.2.2020.219710

Zharmukhamedova, T. Yu., Semushina, S. G., Pakhomova, I. A., Pimenov, M. S., Murashev, A. N. (2011). [International regulations for working with laboratory animals in pre-clinical tests]. Toxicological Bulletin, 4(109), 2–8 (in Russian).