z axis (vertical axis) of an in strumented local geographic coordinate frame. Errors in
the z axis alignment of such a frame result in 1…20 mGal error for each arc minute of
misalignment due to projection of horizontal Coriolis forces along the measurement
axis.
The ninth section “BREAD PRODUCTS WITH MILK WHEY ENRICHED
WITH
BIOGENIC
METALS
ACCORDING
TO
THE
INNOVATIVE
TECHNOLOGY”. This paper presents technological aspects of using milk whey
enriched with magnesium and manganese in wheat bread technology. The technology
of enriching whey with valuable minerals, particularly magnesium and manganese, by
volumetric electrical discharge dispersion of conductive metal granules directly into
the medium is presented. It has been established that this treatment of milk whey
enriches it with valuable metals that can form metal-ligand complexes with
components of milk whey, which contributes to the increase of their biological
availability. The positive effect of using enriched whey in the amount of 15% to the
mass of flour on the wheat bread quality, nutritional value, and shelf life has been
proven.
The tenth section “EFFICIENCY OF PROVIDING BIOLOGICAL VALUE OF
COMBINED
MEAT-CONTAINING
PRODUCTS
WITH
MEAT
OF
WATERFOWL”. Promising species of protein-containing raw materials of animal
origin in Ukraine are meat of waterfowl and fresh-water fish, whose production in
various regions of Ukraine has a sustainable development. The conducted researches
are devoted to the study and analysis of the biological value of the compositions of
proteins of meat-containing products of boiled group with meat of freshwater fish and
meat of ducks of regional origin. The use of meat of freshwater fish as an additional
source of protein allows getting meat-containing products with a protein content of
15.03–17.47 g/100 g of product, which significantly exceeds the normative values for
the protein content of sausage products of the boiled group, respectively to current
standards. The use of non-traditional types of protein raw materials in the composition
of meat-containing products of the emulsified cooked group allowed producing
sausages with high content of practically all essential amino acids with the value of
CDAA, characteristic for meat sausage products, which confirms the effectiveness of
such use. The presented results confirmed that the compositional balancing of various
sources of protein of animal and vegetable origin allows to balance the amino acid
composition of formulations of protein compositions for boiled sausages using
Muscovy duck meat, collagen-containing raw materials in combination with soy isolate
and milk processing products, significantly increasing the content such essential amino
acids as methionine, valine, threonine and the amounts of phenylalanine and tyrosine.
Inclusion in the formulation of emulsified meat-containing products of freshwater fish
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