Dromenko O. Technology of meat chopped frozen semi-finished products with the use of emulsion system.

The dissertation is devoted to scientific substantiation and development of technology semi-finished meat frozen split with the using of emulsion systems. Based on theoretical and experimental studies rational parameters of receipt of emulsion systems based on animal protein resistant while freezing and defrost. It was approved the patterns of change of thermophysical, functional and technological, structural and mechanical properties and microstructure of systems based on minced beef using emulsion systems under the influence of technological factors. The theoretical and experimental researches approve that the usage of emulsion systems based on animal protein by reducing the mobility of the aqueous phase, increasing the viscosity and forming small ice crystals provides their colloidal stability during freezing and defrost and cold storage. It was scientifically substantiated and developed technological scheme of production and composition of prescription of semi frozen meat split with the using of emulsion systems. It was comprehensively studied their physico-chemical, organoleptic, microbiological and toxicological indicators, defined nutritional and biological value, established patterns of changes due to technological factors. Normative and technical documentation is worked out and approved; new technologies are introduced to the branch enterprises, economic effect of which is calculated.