No abstract

Кандидат технічних наук, доцент Кафедра технології м'яса і м'ясних продуктів Національний університет харчових технологій вул. Володимирівська,

The article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.

Recent studies have shown that polyunsaturated fatty acids (PUFAs) contained in vegetable oils are of great value to humans [2]. At present, the demand for them is formed both by the manufacturers themselves and by the recommendations of medical institutions and the World Health 1. Introduction Solving the problem of healthy nutrition is the most important and topical national task related to the social stability of society and the health of the population [1].

The complex of chemical-technological and sanitary-hygienic quality indicators of new pastry products of special nutrition was studied. The original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control. VBVO composition and fat-soluble vitamins content in them was determined by the gasochromatographic method. Molecular-genetic methods were used for the accelerated diagnostics of pastries safety by agents of food intoxications– Clostridium perfringens and Bacillus cereus, number of mesophyl aerobic and facultative-anaerobic microorganisms (NMAFAnM), classic ones – colon bacillus group bacteria (CBGB), sulphite reductive clostridia, Staphylococcus aureus, L.monocytogenes, Salmonella. The storage term of products was prolonged in 2 times (48 against 24 hours) according to SSTC). The expedience of their introduction in production was proved.