Kandaley O. Technology of meat culinary products of functional appropriation with use of fucuses.

Thesis is dedicated to scientific motivation and development of meat culinary product technology with use of fucus seaweed that solves task of the creation of new products of functional appropriation. General principles of the development of meat functional products are designed. Physic-chemical and technological particularities of focus seaweed are studied, the influence of fucus seaweed on qualitative features of minced meat model food composition and parameters of the technological process are scientifically motivated. The quality and safety of designed products have been studied. The complex estimation of quality of meat culinary products with fucuses has been conducted as well as the complex estimation of their competitiveness has been done. Normative documentation has been designed and approved. The introduction of offered products to institutions of restaurant facilities has taken place.