EFFECTS OF THE COMPOSITION OF RAW MATERIALS OF CANNED MEATBALLS ON THEIR BIOLOGICAL VALUE ANDSHELF LIFE

The information data on the production of various types of canned meatballs have been analyzed and systematized, a flow chart of the technological process has been proposed, which is based on the use of various sauces, characteristic features of the chemical composition of raw materials and their rational use. The modes that ensure industrial sterility of canned goods have been determined, and a sterilization formula has been compiled. It has been determined that when storing canned products for 6 months, the indices of oxidation processes in fats have remained almost unchanged: the acid number has increased by (0.04 ÷ 0.16) mg KOH/g, the peroxide number is within 0.009% J2, which indicates the possibility of long-term storage. It has been established that the developed products are characterized by high nutritional value: they have a high level of protein content - from 13.08 to 13.49% depending on the composition of the recipes; in terms of the protein and fat ratio, the canned goods meet the scientific requirements on healthy nutrition. The fatty acid composition of canned food was studied. It was found that the content of useful unsaturated fatty acids is more than 63.5% of the total amount of fatty acids. In terms of the ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids, all the developed products are close to the rational ones, i.e. the fat component is characterized by high biological value. The research results are of scientific and practical interest to manufacturers of minced meat canned products.