Key words: ABSTRACT Pâté Health and preventive nutrition The СНОІСЕ phytocomplex of germinated cereal cultures Quality indicesThe article presents the results of the research on the developed pâté using the СНОІСЕ phytocomplex of cereal crops (germinated oats, barley, wheat and corn). According to the organoleptic, physicochemical and functional-technological indicators, it has been established that the optimum content of phytocomplex of cereal crops in the pâté formulation is 15%. The results of the study confirm the possibility of using phytocomplex in the production of health and prophylactic pâté. Постановка проблеми. Нині актуальним питанням є не тільки випуск високоякісної харчової продукції, але й надання їй функціональних і профілактичних властивостей. Перш за все це пов'язано з підвищеною

The article presents the results of studies of fatty acid composition and kinetics of fat oxidation in the process of storage of developed pates using fungal raw materials and phytocomplex of propagated grains of cereal crops. The high-resolution chromatography method established their group fatty acid composition and it was proved that the content of fatty acids in the transform is insignificant and does not exceed their background level for all samples of examined meat pates. It was found that the content of monounsaturated acids in developed paste is about 35%, and saturated-only 23% in all investigated samples. Analyzing the content of PUFAs, it is important to note their stable high content in all four recipes, regardless of the type of added ingredients. However, the formula with mushroom raw material has the highest total PUFA content-41.92% and at the same time the highest content of essential linolenic acid-1.55%. To study the shelf life of developed meat pastes and check their stability, the oxidation of their lipid fraction was investigated. It has been established that pastes that were made using mushroom raw materials and phytocomplex of sprouted grains have both higher oxidative and commercially acceptable shelf life. The results of the study confirm the possibility of using mushroom raw materials and phytocomplex of sprouted grains in the production of health improvement and prophylactic paste. Consequently, the creation of balanced formulations of meat pastes of high nutritional value with improved fatty acid composition can be considered as important directions in modern nutrition.

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