Martynyuk I. Perfecting of technology of boiled sausages with the use to the amaranth

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U001427

Thesis Registration Form

0407U001427.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

04-04-2007

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

Dissertation is devoted to development and scientific to substantiation technology of making of the combined boiled sausages wares with the use to the amaranth of white - grain, got from the regional resources of untraditional protein raw material vegetable origin. An amaranth flour and shrot is first considered as possible raw material for production of the boiled sausages. Their influence is studied on organoleptic, physical - chemical, microbiological and technological properties of the model sausage stuffings and finished sausages products comparatively with other types of raw materials. The optimum parameters of technological process are set. The method of introduction of protein substitutes of meat raw material is developed in a kind protein- fat emulsion, what complex researches of their quality are conducted for. Confirmation of high biological value of sausages wares conducts experiments in the conditions of in vivo. Excellent tastes quality, high food and biologycal value of industrial parties of sausages wares confirmed expedience and persrective of the use to the amaranth in combined meat products.

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aref--Обкладинка до автореферату.doc

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документи.doc

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