The purpose set in carrying out of this work is development of formulation of boiled sausages (frankfurters)t enriched by vegetative albumen instead of part of meat put in the mix. The object chosen for comparison with it was the mince meat standardized by specifications of TU U 10.1-37792346 based on use of chicken meat mixed with spawn of salmon and seaweed of nori as the taste additive. The principal distinctions of the mince meat developed in this work is the partial replacement of meat in the mix by the flour of wild wheat of spelt, replacement of sunflower oil used traditionally if such compositions by olive oil, and adding in the mix of flavoring additive of fermented mushrooms of champignon instead of seaweeds of nori. The principal task of this work was substantiation of formulation of frankfurters character by partial replacing of albumen of animal origin by the vegetative one of wild wheat of spelt, as well as replacing sunflower seed oil by the olive one done in purposes of enriching of the mix by the omega-3 fatty acid and avoiding of overdosage in the mix of vitamin E. The study was carried out in use of three mixes, which contained 5-8 % of spelt flour hydrated previously in ratio of 1:1 used instead of 3-6 % of chicken meat put in the control mix. It was shown that the proposed samples of mince meat contained 15,6 % of albumen when the mass part of spelt was 5,0 %, 15,5 % at the part of spelt of 7 % and 15,3 % when the mix contained 8,5 % of spelt what coincides in limits of error of measurement with the mass part of albumen in the control mix (15,4 %). The one of conditions set in development of formulation of the product is bettering of technological characteristics, organoleptic properties and rheological indices of quality as follows: increasing of elasticity of mass in result of compression of mince meat mix in result of including of particles of spelt flour particles in cavities of vacuoles of meat fraction. The result of work in modification of composition of mass of the experimental mix in use of spelt and olive oil was betterment of its organoleptic properties of quality evaluated by expert method as follows: appearance, consistency, view of cut surface, smell and taste. The finishing stage of investigation was studying of bacteriological stability of frankfurters, which showed that their experimental compositions are character by dramatically less speed of increasing of level of pollution of the mass by mesophylous aerobic and conditionally anaerobic microorganisms in absence of pathogenic microorganisms and colon bacillus. The results of work in complex study was recommendation to mass production of frankfurters which formulation includes as ingredients of 50.5 % on chicken meat, 28.5 % of olive oil, 7 % of spelt flour, and 2.0 % of dried champigno
boiled sausages, frankfurters, vegetative albumens, olive oil, organoleptic properties, and microbiological indices