Shurduk I. The improvement of quality of meat emulsion products enriched with calcium

The thesis is dedicated to the improvement of the quality of meat emulsion products by the use of protein and mineral additive (PMA). The expediency of creating new meat food products with a high content of digestible calcium compounds was scientifically substantiated. New regularities of PMA influence on the moisture-binding and fat-holding, emulsive, structural-mechanical, micro-structural properties of meat systems were determined. The rational PMA use quantity in meat emulsion products at the level of 7.0...8.0% was substantiated. The absence of the PMA negative impact on the organoleptic characteristics of meat emulsion products was proved. The accordance of safety indicators of developed products to the current regulations was determined. PMA positive impact on the microbiological stability of meat emulsion products and the development of lipid oxidation was proved. It was determined the effect of PMA on the biological value of meat emulsion products. It was proposed a method for determining the calcium forms in meat emulsion products made with PMA. Found that in developed products 61,2...62,0% of the total calcium content the organic protein-attached calcium amounts, it has greater metabolic activity compared to its inorganic and low molecular organic compounds. Integral quality evaluation of developed products was conducted. The normative documents project on the meat emulsion products with PMA was developed. The complex of works in testing and implementation of research results into production and educational process was accomplished.