Zhelevа T. Technology of shred frozen meat semi-finished products using the mixtures of cryoprotective action.

Based on theoretical and experimental studies the technology of chopped frozen meat semi-finished products using mixtures of cryoprotectant action was scientifically founded and developed. Based on comprehensive study of the effect of freezing and defrosting on the physicochemical and functional and technological parameters of solutions and dispersions of food ingredients of cryoprotectant action, definitions of kinetics regularities of dissolution processes and swelling of the food ingredients of cryoprotectant action with the influence of technological factors, the expediency of their use as agents of cryoprotectant action as part of mixtures of cryoprotectant action for the use in production technologies of chopped frozen meat semi-finished products was proved. It was proved theoretically and experimentally that using mixtures of cryoprotectant action as part of chopped frozen meat semi-finished products by means of increasing the viscosity, reduced mobility of the water phase and the formation of small ice crystals ensures their stability during low temperature storage. The regularities of the impact of mixtures of cryoprotectant action on functional and technological, structural, mechanical and organoleptic properties of chopped frozen meat semi-finished products were defined. The technology of chopped frozen meat semi-finished products using mixtures of cryoprotectant action was scientifically founded and developed, as well as its functioning as technological system; organoleptic, physical, chemical, microbiological and toxicological indicators and nutritional value of new products, including at the time of storage were defined. Regulatory and technological documentation was developed and approved, the introduction of new technologies in the industry was made, socio-economic impact of the introduction was calculated.