Peresichna S. Commodity expert evaluation of black pudding and meat culinary products with the usage of black food albumen

Object of inverstiqation are food matter. They are black food albumen, dry skimmed milk, soya bean flour, wheat germs, cistozir; black pudding and meat cutlets with useing of black food albumen, wheat germs, dru skimmed milk, cistozir and soya bean flour. The aim of investigation is work out and scientific basis of production of black pudding and meat culinary with useing of black food albumin and their commoditi expert evaluation. Methods of investigation are colorimetry, atom-absorbzious method, EPR-spectroscope, fire fotomeasure, methods of mathematic and statistic treatment, classical and standart. Theoretical and practical results: scientificly grounded expedience and experimentaly grounded efficary of using of black food albumen and plants materials in recipe of black pudding and meat cutlets for rise of their food, biological value and antianemic actions; experimently investigated technological property of natural material Novelty of new inculcation is improve of veriety of black pudding and m eat cutlets by the way of using of black food albumen and plants material, wasgiven commodity expert evaluation by the complex of organoleptical, physic-chemical, biochemicaland microbiological biqures. Was studded, improved and systemized scientific data of influence of developed food compositions on the human constitution. Level of inculcation: By the results of developes affirmed those documents, 35 new recipes of meat dishes and culinary goods which are included in two selection of recipes of dishes with the using of food albumen. The developed products were introduced in the public catering establishment of Kiev and Zaporozhskaya Atomic Power Station. Efficacy: Inculcation of developed products conduct to economy of natural resources and defence of human constitution out of influence of unfavourable ecological enviroment in full use of food potential of offered material of antianemic action. Sphere of use: Food enterprises and public catering.