Вytyutskaya O. Development of technologies of Black Sea mussel processing with obtaining of dietary additive

Dissertation is devoted a scientific ground of technology of the Black Sea mussel (Mytilus galloprovincialis Lam.) processing with the obtaining of dietary additive - protein-carbohydrate concentrate (PСС) and an assortment of sauces. The fundamentally new and scientifically well-grounded technology of mussel processing was developed, its novelty being connected with use of hydrolysis of barley malt as an amylolytic activity enzyme at the first stage, and proteolytic enzyme - at the second one.Biochemical composition of the obtained PCC, its nutritional and biological value were studied. Medical-biological and clinical research supported medicinal-prophylactic properties of the PCC. Technology of 3 kinds of sauces were developed: "White mussel", "Mushroom mussel", "Tomato mussel". Enrichment of the sauces composition with PCC promotes increase of nutrients that make the sources biologically valuable.