Riabovol M. Substantiation and Development of Technology of Frankfurters in Use of Technique of Biotechnology

The purpose of the research is the scientific justification and development of the technology of cooked sausage products using biotechnological methods. The dissertation study, based on an analytical review of specialized literary sources, formulated and proved the role of nutrients in the process of vital activity and characterized the principles of functional nutrition aimed at the organization of the production of medical and health food products. Factors affecting the degree and quantitative composition of bacterial contamination on the safety of meat raw materials have been determined. The organoleptic signs of the influence of aerobic and anaerobic microorganisms on the degree and speed of deterioration of meat quality are characterized. The necessity of using starter bacterial cultures and denitrifying organisms in the creation of a functional product characterized by an increased level of safety for the organism and improved organoleptic properties has been established. The composition and proven role of mineral components of meat products in reducing the negative impact of excess sodium entering the body with food products was analyzed. The proposed composition of salty salt mixtures with a reduced sodium cation content with their simultaneous enrichment with useful mineral macro- and microelements. Based on the criteria for optimizing the composition of functional ingredients, a recipe for «Ozdrovchi» sausage mince was developed with the inclusion of blood plasma protein – 1.0 %, dietary citrus fibers – 0,5 %, and rosemary extract – 15 g/100 kg of raw material. The specified salt regime is carried out at room temperature in the stirring mode for 10 minutes. The cumulative effect of additives of natural origin in reducing the dosage of sodium nitrite in sausage technology has been scientifically substantiated and confirmed, which allows to significantly increase the level of safety of finished products; the possibility of reducing the dosage of sodium cation in minced meat by replacing ordinary kitchen salt with sea salt has been proven; enrichment of mincemeat with mineral substances – addition of acutely deficient iodine compounds. According to the results of mathematical modeling, the process of mixing minced meat in the technology of «Ozdorovchi» sausages was optimized in order to reduce the duration of the technological operation, reduce energy and raw material costs.