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Improving the technology o f cooked sausages using protein-mineralhydrocarbon additive
(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg
Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additives has a well balanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.
Gerodietіс meat products technoljgy enriched with calcium
(2014) Peshuk, Ludmila; Galenko, Oleg; Korshnivska, О.
This paper presented a method of enrichment of boiled sausages calcium and calcium-additive role in the development Gerontologic diet of meat products.
Gerodietic meat products technology enriched with calcium and phosphorus
(2011) Peshuk, Ludmila; Budnyk, Nina; Galenko, Oleg
The latest designs of national and foreign gerodietic products were analyzed. Developed a technology of sausage products with bone paste. Examined a microstructure of model sausage meat with different content of bone paste. Determined the optimal share of bone paste in sausages.