Gorbach O. Development of technology of cooked sausage products with a complex of animal proteins and food fibers

The dissertation is dedicated to the topical problem of today – the development of technology of cooked sausage products, aimed at expanding the range through the use of poultry meat recipes, secondary meat and dairy processing products. In the dissertation, the materials on current trends and prospects for use of animal protein preparations in production of meat products is systematized, issues related to the use of chitosan as complexing component in the technology of cooked sausage products are considered. The insights into the use of food additives in sausage production; properties of proteins and polysaccharides in meat systems; theory, experience and prospects of creating complex additives for cooked sausages are given. For the first time, scientific credence is given to complex use of animal collagen protein "PreGel95", whey protein concentrate WPC UF-65 with chitosan and calcium chloride. For the first time, scientifically substantiated and experimentally proved the sustainability and expediency of using protein-containing raw materials in a complex with chitosan and calcium chloride in the technologies of cooked sausage products, which will allow replacing expensive meat raw materials, expand the range and increase production volumes. Clinical approbation proved the efficiency of using complex protein-carbohydrate-mineral supplement in the development of special-purpose products.