Polupan V. Technology of minced meat products using protein-mineral additive.

Thesis is devoted to scientific grounding, elaboration and practical realization of technology of protein-mineral additive (PMA) and minced meat products which are fortified with bioorganic compounds of calcium. Recipe composition and technological conditions of production of PMA have been scientifically grounded. Methods and modes of processing of pigskin, sorption of calcium and magnesium ions, way of elimination of excess calcium which is unbound with protein, have been established.Technology of PMA has been developed. It has been determined that rational conditions and storage terms of PMA are: not more than 6 months with the temperature 15...25°C and relative humidity of air - less than 75%. General chemical and amino-acid composition of PMA has been determined. On the basis of the conducted investigations advisability of using of PMA in technology of minced meet products has been experimentally approved. The technology of production of meat products with PMA has been developed. It was determined that the products are characterized by uplevel content of bioorganic compounds of calcium. Approbation of technology of PMA and minced meat products with its usage at the catering industry enterprises and food industry of Ukraine was conducted. Economic effectiveness of developments' implement was determined.