A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09-2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7-15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semifinished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.1 Національний університет харчових технологій, м. Київ, Україна 2 Львівський національний університет ветеринарної медицини та біотехнологій імені С.З. Ґжицького, м. Львів, Україна Необхідною умовою збереження якісних показників посічених напівфабрикатів після розморожування є дотримання оптимальних умов їх попереднього низькотемпературного оброблення. Проте не завжди це дозволяє зберегти високі споживчі властивості заморожених напівфабрикатів, оскільки ступінь руйнівного впливу низьких мінусових температур на м'язові волокна м'ясної

Key words: ABSTRACT Food fibers Cryoprotectants Meat stuffing systems Deep freezing Water activityAs new and emerging nutritional claims appear on the market, understanding of the functionality of these ingredients is especially important, as there are no standard recommendations for their use. The article presents the results of studying the functional and technological properties of dietary fiber of plantain in comparison with wheat fiber for using in the technology of deep-frozen and long-term stored semifinished products. The mechanism of cryoprotective action of dietary fibers in meat forages systems involves the formation of an amorphous structure in the middle of the product, with decrease of number of crystallization centers and decrease of water activity, which positively affects on the preservation of the dense structure of semi-finished products after 30 days of storage in the frozen state and promotes obtaining high quality products.

Protein-polysaccharide compositions Cryoprotectors Meat systems Broken semifinished products Crystallization centers Deep freezing Water activity A prerequisite for the preservation of quality of minced semi-finished products after defrosting is compliance with the optimal conditions for refrigeration. However, it is not always possible to maintain high consumer properties of frozen semifinished products, as the degree of destructive influence of low temperatures on muscle fibers of meat raw materials also depends on its quality. In order to stabilize the functional and technological properties of low-grade meat raw material, which is usually included in the composition of semi-finished products and protection from the negative influence of physicochemical factors on the quality of the frozen brooded semifinished products the protein-polysaccharide formulations of cryoprotective action were developed. According to the results of the research, it was established that the use of proteins of blood plasma Vepro 75 PSC, sodium caseinate and plant fiber (wheat, flax, plantain) as part of the chip contribute high quality product with stable consumer properties. The article presents the results of the influence of proteinpolysaccharide mixtures on the change of functional and technological structural and mechanical properties of model cutlets. It was established that the use of developed cryoprotectors complex mixtures in the model of meat filling systems in the amount of 2% increases moisture-retaining capacity by 9.7...15.3%, compared with the control sample, reduces the cryoscopic temperature by 2.09 ... 2.81°С, which positively affects the quality indices of finished products. The most functional composition of the complex cryoprotectors proteinpolysaccharide mixture is established containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed in equal proportions. According to the results of the conducted research, the use of protein polysaccharide compositions in the technology of minced semi-finished products allows to maintain a dense structure of semi-finished products after 30 days of storage in a frozen state and promotes the receipt of products of high quality.