При виробництвi ковбас як додатковий компонент здебiльшого використовують сою i продукти її переробки, рiзновиди харчового соєвого борошна. При дослiдженi безпечностi використання сої встановлено, що протягом останнiх рокiв з'явилася велика кiлькiсть генетично модифiкованих органiзмiв, котрi використовуються в якостiпродуктiв харчування. Можливiсть використання гороху, квасолi, сочевицi, нуту забезпечить збагачення виробiв високоякiсним харчовим бiлком, що легко засвоюється органiзмом людини. Сочевиця багата вiльними амiнокислотами, у своєму складi мiстить глютамiнову i аспарагiнову кислоти, велику кiлькiсть тирозину. У статтi обґрунтовано технологiчнi параметри пророщування сочевицi, встановлено ступiнь подрiбнення борошна сочевицi, виявлено вплив пророщування на змiни амiнокислотного складу сочевицi, вивчено рiвень засвоюваностi бiлка сочевицi коефiцiєнт надлишковостi. Дослiдження проводили з зерном сочевицi. Пророщування здiйснено у спецiальному резервуарi круглої форми, що включає в себе решiтку. Дно резервуару оснащено отвором для спускання води. Резервуар для води, що розмiщено пiд решiтками, заповнено водою, з метою замочування сочевицi протягом 8 год та за температури 17±2 С до утворення паростка довжиною 1 см, у спецiальному резервуарi. Розмелювання зерна сочевицi здiйснено за допомогою лабораторних млинiв, до розмiрiв частинок 1…1,5 мм та 0,2…0,4 мм. Встановлено, що використання борошна сочевицi з розмiром частинок 0,2…0,4 мм призводить до покращення технологiчних властивостi фаршiв  пiдвищенню кiлькостi зв'язаної вологи, що становить 83,25 %, та забезпечує пластичнiсть фаршу -7,81 см 2 /г. Це сприяє iнтенсифiкацiї осмотичних процесiв у фаршi. Для знезараження мiкрофлори та забезпечення вiдповiдностi виробiв показникам безпеки використано НВЧ-сушарку, час роботи якої складався iз 6 циклiв по 6 хв роботи модулiв та 7 хв вимкненнi модулiв. За результатами дослiдження амiнокислотного складу виявлено, що пророщування впливає на зростання частки незамiнних амiнокислот на 15 % краще порiвняно iз борошном не пророщеної сочевицi. Рiвень засвоюваностi бiлка пророщеної сочевицi становить 62,91 %, коефiцiєнт надлишковостi  21,25 %, що дозволяє його використання у технологiї напiвкопчених ковбас. Встановлено, що використання борошна сочевицi пророщеної покращує коефiцiєнт ефективностi використання бiлка органiзмом в середньому на 30 % Ключовi слова: тест-органiзми, рослинна сировина, хiмiчний склад, бiологiчна цiннiсть, амiнокислотний склад, мiкроорганiзми, напiвкопченi ковбаси

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.

The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket. Pork brisket was an experimental sample. It was added with black pepper, thyme and juniper, in the dry condition, as essential oils and alcohol extracts. Pork brisket, added with dry plants, essential oils, extracts of black and fragrant pepper, was taken as a control. According to the microbiological studies, it was established, that an exceed of the standard index of the content of mesophilic-aerobic and facultative anaerobic microorganisms (more than 1,0×103 g/CCU) takes place in brisket samples with dry black pepper. And also in samples with thyme and juniper in ratios 0,9:0,7:0,2 and 0,9:0,6:0,3. An exceed of nMAFAM index is also fixed in experiments using essential oils of these spices. It was established, that after 80 min of the experiment, these mixtures remain resistant to spoilage by 20 min longer comparing with using dry black and fragrant pepper. Most intense antibacterial properties relative to the development of microorganisms were observed in experimental samples. It is noticeable in a sample with using dry comminuted spices thyme and juniper in ratios 0,9:0,8:0,1. The use of spicy-aromatic plants of thyme and juniper allow to increase the storage term of ready products.

The taste of many dishes depends on the sauces that complement them. This includes hot dishes, cold appetizers, and salads. Іt is proposed to expand the range of restaurant products by using salad dressings with a fungal therapeutic effect. The expediency of introducing functional ingredients into the recipe composition of sauces is considered. The characteristics of mushrooms of maitake and mushroom powder on their basis for the development of medicines and prophylactic appointments were studied. The healing mushroom Maitaique (maitake) became the object of modern science, just recently - only a few decades ago - and to this day the scientists do not cease to see new useful and curative properties. This mushroom comes from the northeast of Japan and China and is quite rare and extremely tasty. Substances that are part of maitake stimulate, activate and prolong the growth of the cells of the body, responsible for the destruction of all alien, including malignant formations. The use of nutrition by healthy people can significantly increase the immunity to diseases, including oncology. Mushroom also affects all types of malignant organisms, slowing down their development and stimulating the breakdown of “bad” cells. One way to enrich the dish with functional ingredients is to use semi-finished products, for example, dry powders based on raw materials that have therapeutic and prophylactic properties. The recipes of mayonnaise dressing sauce using mushrooms maitake are developed. Organoleptic properties of cooked dressing with different contents of mushroom powder are investigated. The physical and chemical characteristics of functional mushroom sauces have been determined and their conformity to the normative requirements has been confirmed. Their compliance with the normative requirements is confirmed. The optimal ratio of components in the composition of mayonnaise dressing with the addition of mushroom powder maitake is established and prospects of further experiments are presented in order to improve it.