Agunova L. Development of technology of meat pates with functional ingredients

The thesis is devoted to the scientific substantiation and development of the meat pates with functional ingredients. The analysis of literature data was conducted and it was found promising use of algae in the production of meat products intended for the correction of iodine-deficient states for a wide range of customers. Technology of liver pates with the algae, grain products, vegetable oil was proved and de-veloped the ways and stages of their introduction were found. It has been proved that new kinds of liver pates are characterized both with high quality and high biological value of protein components and high biological availability of lipids. The signifi-cant amount of organic iodine and selenium is obserwed in the developed products.