Nechepurenko K. Technology of structured thermostable hard emulsions based on ion-tropic polysaccharides consisting of meat products shredded

Dissertation devoted to scientific substantiation and the development of technological parameters products and modes of production with chopped meat using elastic heat-stable emulsions of sodium alginate basis. Functional-technological, rheological, heat-resistant, physical-chemical, structural-mechanical, organoleptic and consumer properties, conditions and terms of realization are investigated. It has been predicted and experimentally confirmed that the use in the composition of products of meat trimmed structured thermostable elastic emulsion allows more rational use of meat raw material, to improve organoleptic parameters of meat products and nutritional value due to the enrichment of finished products with polyunsaturated fatty acids. The normative and technological documentation has been developed and approved. Measures have been taken to introduce a new technology at enterprises producing meat products and restaurant industry, data on the cost-effectiveness of the introduction of meat products split using thermostable elastic emulsion based on sodium alginate into production.