Murlykina N. Improvement of the technology of minced meat products through the using emulsifiers of acylglycerine origin

The object of the studies is the technology of minced meat products with the using emulsifiers of acylglycerine origin. The purpose is scientific ground and improvement of the technology of minced meat products by the way of using emulsifiers of acylglycerine origin with improved functional and technological properties thus allowing to obtain the products with stable quality indices. The research methods are - physical-chemical, organoleptic, microbiological methods, methods of systems analysis, methods of experiments’ planning and mathematical modelling. The scientific novelty contains the scientific foundation and development of the technology of obtaining from sunflower oil at 35 ... 40°C of emulsifiers with a high content of mono- and diacylglycerol fatty acids, polyunsaturated fatty acids and with improved functional and technological properties; determination of the regularities of the influence of emulsifiers of acylglycerine origin on the functional and technological properties of forcemeats and meat products depending on technological factors; scientific ground of such a prescription composition and parameters of production of the minced meat products in which in the presence of emulsifiers of acylglycerine origin the stable quality indices are ensured; identification of a complex of physico-chemical, rheological, organoleptic, microbiological, toxicological parameters, determination of the food and biological value of the new products. The results are introduced to the restaurant industry enterprises and to the educational process. The field of application - restaurant sector, food industry.