The purpose of researches conducted in the Laboratory of Food Biotechnology of the Scientific Practical Institute of Horticulture and Food Technology was to prepare and evaluate physico-chemical and organoleptic properties of the semi-processed ground mutton (rolls) products supplemented with walnut, pumpkin, flax and grape seed cakes (10%). The prepared semi-processed products were kept in a refrigerator at the temperature of 0 ... 4°C for 5 days. During 72 hours of storage in refrigeration conditions it was recorded a decrease of humidity and water-binding capacity index in roll samples. Salt and fat mass fraction changed insignificantly and remained practically at the same level.Microbiological analyzes showed no coliform bacteria, no pathogenic bacteria, including Salmonella and sulphite reducing clostridia. Mass loss as a result of heat treatment (baking in an electric oven) constituted: 9.8%(rolls with walnut seed cakes), 16.3%(pumpkin), 15.9% (grapes) and 46.2% (control variant, without added cake). The best organoleptic characteristics have been recorded by the samples with walnut seed cake, obtaining the average score of 4.66.

Scopul cercetărilor realizate in Laboratorul de Biotehnologii Alimentare al Institutului ŞtiinţificoPractic de Horticultură şi Tehnologii Alimentare a fost prepararea şi evaluarea proprietăţilor fizico-chimice şi organoleptice ale semifabricatelor din carne de ovină, imbogăţită cu adaosuri de şrot (10%) din seminţe de nuci, dovleac, in şi struguri. Semifabricatele preparate (mici) au fost păstrate in frigider la 0… 40C, timp de 5zile. Pe parcursul păstrării in stare refrigerată timp de 72 ore s-a constatat reducerea umidităţii şi a indicelui capacităţii de legare a apei la mostrele de mici, fracţiamasică de sare şi grăsime modificandu-se neesenţial şi rămanand practic la acelaşi nivel. Analizele microbiologice au arătat lipsa bacteriilor coliforme, a bacteriilor patogene, inclusiv a salmonelelor şi colstridiilor sulfit-reducătoare. Pierderile de masă in rezultatul tratamentului culinar (coacere in cuptorul electric) au constituit: 9,8%(mici cu şrot din seminţe de nuci), 16,3%(dovleac), 15,9%(struguri) şi 46.2% (martor, fără adaos de şrot). Cele mai bune caracteristici organoleptice le au probele cu şrot din seminţe de nuci, cu notamedie de 4,66.