Microstructural analysis of cooked sausages with spelt flour

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, safe food products. Quite common meat products in diet of every person are from boiled sausage group, including sausages. It known that spelt flour contains large amount protein – 17.4%, total content dietary fiber 14.3%, richer vitamin mineral composition. Due its valuable chemical composition, promising raw material plant origin, designed improve Therefore, purpose work was find out peculiarities structure formation cooked sausages microstructure their components occur during technological processing when adding mince, by histological methods research, which substantiate microstructural analysis control experimental samples. The article highlights results studying addition flour, affects processing. presents drawings sections samples under microscope. main cut minced containing added order introduce new high-tech solutions will be competitive not only Ukrainian but also European market, were studied analyzed. established help examinations, form basis analysis, possible clearly identify all made.