A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09-2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7-15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semifinished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.1 Національний університет харчових технологій, м. Київ, Україна 2 Львівський національний університет ветеринарної медицини та біотехнологій імені С.З. Ґжицького, м. Львів, Україна Необхідною умовою збереження якісних показників посічених напівфабрикатів після розморожування є дотримання оптимальних умов їх попереднього низькотемпературного оброблення. Проте не завжди це дозволяє зберегти високі споживчі властивості заморожених напівфабрикатів, оскільки ступінь руйнівного впливу низьких мінусових температур на м'язові волокна м'ясної
The development of technologies for new types of salty meat products with a high level of safety requires the improvement of the basic technological processes of their production, using intensive methods of influence on the raw materials processed, especially in the conditions of the work of domestic enterprises on defective and marked signs of PSE and DFD raw materials (DFD – drу , firm, dark; PSE – pale, soft, exudative). The purpose of the research is the scientific substantiation of the directed use of multicomponent bristles in the technology of salty meat products, in particular, the study of the mechanism of forming the coloring of meat systems with different levels of content of immiglobin raw materials at the stage of its salting with the inclusion in the composition of the brine of nitrite salt instead of sodium nitrite and natural dyes Apro Red and Vepro 70 Col R. According to research results, the replacement of sodium nitrite with nitrite salt leads to an increase in the content of nitrosopigments, which enables to receive a finished product with a lower content of residual nitrite and better color characteristics than equivalent intake and sodium nitrite. Based on theoretical and experimental researches, the analysis of the compatibility of the constituent components, their synergistic influence, the specifics of the functional and technological properties and the results of the influence on the organoleptic, functional-technological and biochemical parameters of the model meat systems, the composition of the multicomponent color-correcting brines is substantiated and developed. The rational concentration of hemoglobin preparations Vepro 70 Col R and AproRed for the coloring of meat systems with the content of glucose-free glycogen up to 15% and the level of injection of more than 140% (respectively, 0.5 and 0.7%) with simultaneous use of 0.05% isoascorbate Na and 0.006% sodium nitrite. It was established that the combined use of nitrate salt and preparations of hemoglobin of blood reduces the residual amount of sodium nitrite twice from the norm established in State Standart of Ukraine due to a more complete transformation of nitrite in nitro compounds. The results of spectrophotometric studies allowed to conclude that the most effective color-correction effect in the formation of pinkish-red shades of model emulsions is Vepro 70 Col R. The possibility of adjusting the color of salted meat products by using multicomponent brines, enhances the efficiency of utilization of raw material resources of the meat processing industry
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