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The possible inclusion of Pekilo @ biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat balls as test products. The textural parameters evaluated indicated that Pekilo can form, in combination with meat, structures which are needed in these type of food systems provided that the water and fat content of the system is optimized. A comparatively strong taste owing to Pekilo was detected in these products, but it was not unanimously considered a negative factor in organoleptic analysis. Torutein and Promine D were used as reference materials in part of the sausage tests.

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The suitability of roach (Rutilus rutilus), perch (Perca fluviatilis), vendace (Coregonus albula L.), and whitefish (Coregonus sp.) for canning in small scale canning stations was tested. Various pretreatment methods and processing conditions were evaluated for different fish species. Processing equipment suitable for small scale canning stations was developed in the course of this study. The keepability of the canned products was followed by physical, organoleptic and microbiological determinations during a period of 18 months. The roach, vendace and whitefish preserves were of the types »canned fish in tomato sauce» and »canned fish in oil and its own juice» and the perch preserves of the type »canned fish in brine». Roach, vendace and whitefish were salted by immersing into 21 % brine for 4—25 minutes depending on the size of the fish and preheated by smoking at 90° C for 60 —120 minutes. Products of good quality were obtained from whitefish which was dried by cooking in oil at 120 °C for 3 minutes instead of smoking. The perch were cooked in 3 % and 4 % brine for 15—20 minutes depending on the size of the fish. The best time and temperature combination for the aimed F value 10 and for a product of good quality was 60 minutes at 115°C when using rotation. In organoleptic evaluation all the canned products were judged to be of good quality and there were no significant changes in appearance, texture, taste or aroma during 18 months' storage at room temperature. No microbial growth or swelling of the cans was detected during storage. Use of frozen raw material in canning whitefish had no detectable effect on the quality of the final product.

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