2408-9346Research result. Business and Service Technologies2408-9346347INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSTHE PROPERTIES OF FORCEMEAT SYSTEMS MANUFACTURED WITH THE USE OF BIOTECHNOLOGICAL METHODSTHE PROPERTIES OF FORCEMEAT SYSTEMS MANUFACTURED WITH THE USE OF BIOTECHNOLOGICAL METHODSBal'-PrilipkoLarisa VatslavovnaBal'-PrilipkoLarisa Vatslavovnabplv@mail.ruLeonovaBogdana IgorevnaLeonovaBogdana Igorevnawebmed89@mail.ru20151100

The article presents the results of the research described in the thesis work dedicated to the development of a modern biotechnology of cooked sausages with iodine supplement. The main tasks of the research include the increase of ecological properties of the end product by reducing the dosage of sodium nitrate supplement and excluding phosphates from the recipe. For implementation of the tasks there were used some modern bacterial products and biologically active ingredients of natural origin. The technological properties of the model forcemeat systems were assessed with a number of indicators: physical and chemical (active acidity, redox potential, moisture content), functional and technological (water binding capacity, emulsifying capacity, emulsion stability), structural and mechanical (softness, critical shear stress). The comprehensive theoretical and experimental studies were carried out in the laboratories of the Department of Technology of Meat, Fish and Seafood Products at the National University of Bioresources and Environmental Management of Ukraine.

The article presents the results of the research described in the thesis work dedicated to the development of a modern biotechnology of cooked sausages with iodine supplement. The main tasks of the research include the increase of ecological properties of the end product by reducing the dosage of sodium nitrate supplement and excluding phosphates from the recipe. For implementation of the tasks there were used some modern bacterial products and biologically active ingredients of natural origin. The technological properties of the model forcemeat systems were assessed with a number of indicators: physical and chemical (active acidity, redox potential, moisture content), functional and technological (water binding capacity, emulsifying capacity, emulsion stability), structural and mechanical (softness, critical shear stress). The comprehensive theoretical and experimental studies were carried out in the laboratories of the Department of Technology of Meat, Fish and Seafood Products at the National University of Bioresources and Environmental Management of Ukraine.

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