Статті

Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522

Переглянути

Фільтри

2017 - 20202

Налаштування

Автор: search.filters.author.Shevchenko (Kishenko), IrynaКлючове слово: search.filters.subject.meat systems

Результати пошуку

Зараз показуємо 1 - 2 з 2
  • Ескіз
    Документ
    Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products
    (2020) Shevchenko (Kishenko), Iryna; Zhuk, Viktoriya; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
    The possibility of replacement of nitrite used to form color characteristics of meat systems with nitrate in the composition of vegetable raw materials at combination with nitrite-reducing microorganisms has been studied. The vegetable concentrate obtained from sweet potato - potato and the starter culture - Staphylococcus carnosus were used as dye. The possibility of stabilizing the color characteristics of meat raw materials in the process of pickling has been proved.
  • Ескіз
    Документ
    Advantages of using proteins in the production of truncated semi-finished products
    (2017) Shevchenko (Kishenko), Iryna; Skochko, Alexey
    In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product and to reduce the number of crystallization centers and water activity.On the basis of proteins in blood plasma Vepro 75 PSC, wheat sodium caseinate, flax fiber and cellulose plantain were used to get protein-polysaccharide compositions with high functionaltechnological and cryoprotective properties and to produce chopped semi-products of deep freezing and extended storage at a temperature of - 18 ºС. The conducted studies confirmed that developed composite mixtures have high functional and technological properties, which increase the moistureretaining, fat-retaining ability and form stable properties of meat systems. The mechanism of action of the developed compositions is associated with the formation of an amorphous structure in the middle of meat system, as well as with the decrease in the number of crystallization centers and a decrease in water activity.