Current trends in the meat processing industry are aimed at creating products with reduced fat content and enriched with dietary fiber. In this work, the efficiency of using soluble corn fiber "IntensFlor" and its combination with inulin in the technology of chopped pork product was investigated. To achieve this goal, the following tasks were set: develop a recipe for pilot samples; determine functional and technological (water content, fat content, water content, losses during heat treatment, yield), physicochemical and organoleptic indicators; evaluate the effect of additives on pH and peroxide value of fat, and identify the synergistic effect of the combination of components. The control sample was prepared without additives, the CF sample contained only corn fiber, the CF+I sample contained a combination of the studied additives (corn fiber and inulin). Laboratory studies were carried out according to standardized methods. It was found that the sample with corn fiber provided an increase in water-binding capacity by 10.8% (p<0.001), fat-retaining capacity by 13.8% (p<0.001), a decrease in losses during heat treatment by 6.3% (p<0.001) and an increase in the yield of finished products by 6.3% (p<0.001) compared to the control. The addition of inulin enhanced the effect: water-binding capacity increased by 15.1% (p<0.001), fat-retaining capacity by 18.1% (p<0.001), losses decreased by 8.9% (p<0.001), and the yield increased by 8.9% (p<0.001). The fat content in the CF+I sample decreased by 4.7% (p<0.001), and the caloric content by 41 kcal/100 g (p<0.001). Thus, the proposed complex additive not only improves the technological and sensory characteristics of the sausages, but also increases the resistance of fat to oxidation, extending the potential shelf life of the product.

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