Brona H. Improving the Technology of Canned Minced Meat Using Biotechnological Techniques

There were studied the methods of sanitary and balanced medical and prophylactic nutrition, which main purpose is maximal satisfying of needs of organism in nutritional and biologically active substances. To solve the purpose of rising of nutritional value and bettering of quality of canned meat products, there was proposed to use the electrochemically activated water in their fabrication and enrich their formulations by additives of wheat cellular tissue of AlmaFiber 20 as the source of dietary fibers, preparation of «MIT RIPENING GY2» as the source of microorganisms of strains of Staphylococcus xylosus, Lactobacillus sakei and Staphylococcus carnosus, as well as add to products the blood albumen preparation of Vepro 75 PSC. There was shown that addition of the recommended additives into the minced meat systems assists in increasing of their capability to absorb water (60.6 % as compared with the index of 58.6 % for the standardized product), increasing of content of irreplaceable amino acids by factor of 17.8 %, as well as satisfying of need of the organism by dietary fibers by factor of 10 %. The organoleptic evaluation of quality of the product in development showed its better controlled properties as compared with the traditional product, its appearance, coloration on the cut, aroma, taste and juiciness, as well as absence of exfoliation in process of storage. There were developed the improved formulation of the canned meat product and technological scheme of its fabrication. The studies carried out by the mathematical modeling revealed the possibility of intensification of processes of diffusion and regular distribution of ingredients in the mass by procedure of imposition of pulsations on the mix. The calculation of economical effectiveness of realization of the recommended procedures showed that the prime cost of the product may be decreased by factor of 2126.49 hryvnias per one thousand of its conventional cans.