Onishchenko V. Forming of barrier properties of natural films and merchandising estimation of paris sausage from with the usage of these films

Object - barrier properties of natural films and quality of beef paris sausage in these films; aim – scientifically substantiation and formation of stability of quality boiled sausages with help of treatment natural films; methods - standard, traditional and new contemporary; novelty – regularity of influence of treatment with water liquid of the methylcellulose on barrier and structural-mechanical properties of pork rounds in natural state, after thermal treatment and storage of paris sausage have been obtained; expedience and effiency of portion of methylcellulose in water liquid for treatment of pork rounds have been scientifically substantiated and experimentally corroborated; it has been proved that treatment of pork rounds with 1,0% water liquid of the methylcellulose has influenced on improvement and stability of quality paris sausage; results - consumer properties of beef paris sausage in pork rounds treated with 1,0% water liquid of the methylcellulose are defined; inculcated in meat-processing industry; branch - food industry