Hirenko N. Technology of minced semi-finished products using hydrobiont processing products

The dissertation is devoted to the scientific substantiation and development of technologies for minced semi-finished products using hydrobiont processing products (MSHPP) and culinary products using them. For the first time regularity of changes of functional and technological properties of three-component polydispersion systems from different raw materials is established under the influence of technological factors and individual formulation components. The influence of hydrobiont processing products on the change of thermal-physical parameters of MSHPP during freezing and defrosting has been proved, and cryoscopic temperatures of MSHPP have been determined. Cryomicroscopic studies have established that the hydrobiont processing products leads to an increase in the temperature at which the main mass of moisture begins to crystallize in the minced meat and reduces the temperature range at which water crystallization occurs. Histological studies have found relationships characterizing the influence of hydrobiont derivative additives on the preservation of the microstructure of MSHPP during freezing and defrosting.