Garbuz V. Development of technology of sausage products with use of cereal crops

The dissertation is devoted to a scientific substantiation and development of technology of sausage products with use of cereal crops. A complex additional "Ecovit" has been developed on the basis of research into key functional-techlogical properties of 7 kinds of cereal crops and model meat system for use in meat products. In the work there is shown opportunity of increase of functional potential of the additional by the mechano-destrucction shattering and extrusion of careal raw material. The chemical composition, food and biological value of the additional, its influence on properties of the meat systems and proteins of meat as well have been studied. Technological parametrs of applilications of "Ecovit" in boiled, half-smoked and liver sausages which comprise of a rational mass fraction of the additional, hydration water and fat, stages and ways of its introduction to forcemeat have been determined. There is shown positive influence of the additional on food and biological value, organoleptic characteristic, structure and technological properties.