Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Structuring properties of transglutaminase in whitecontaining systems(2021) Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Nikishina, TatianaThe article presents the results of research on the use of transglutaminase in the technology of restructured ham products as a functional drug that regulates the structure and functional and technological properties of proteincontaining systems. The aim is to study the possibility of regulating the structure of restructured ham products by using the enzyme transglutaminase and milk proteinssubstrates. The substrate specificity of the microbial form of the calcium-independent enzyme produced by the bacteria Streptoverticilti mobamense to the protein preparation "Drip free cas", sodium caseinate "Dairy Co" and proteins of dry buttermilk was studied. The effect of the enzyme transglutaminase on the functional properties of meat systems with different combinations of milk proteins in their composition has been studied. It has been proven that the formation of protein structure by fermentation makes it possible to obtain heat-resistant systems and promotes the production of high quality meat products.Документ The use of food fibers in the production of truncated semi-finished products(2018) Skochko, Alexey; Druhoveiko, Vladislav; Shevchenko (Kishenko), IrynaAs there are ever more and more new offers of food fibers on the market, understanding the functionality of these ingredients is especially important, as there are no standard recommendations for their use. The conducted researches were directed on study of functional and technological properties of food fibers of a plantain in comparison with wheat fiber for the purpose of use in technology of truncated semifinished products of deep freezing and longterm storage. Due to its hydrophilic properties, plantain fiber and wheat fiber can reduce the harmful effects of physicochemical factors during cryopreservation and protect the meat systems from significant cell destruction.Документ Use of protein-carbohydrate compositions in the production of truncated semifinished products(2018) Skochko, Alexey; Haranovska, Viktoriya; Shevchenko (Kishenko), IrynaThe problem of combining the composition of meat products of plant and animal raw materials is rather complicated. As a result of a partial replacement of meat raw material, there is a change in the functional and technological properties of the food product and its organoleptic characteristics. Therefore, when developing new types of meat products, proposing the replacement of meat raw materials with non-meat ingredients, the preservation of the organoleptic parameters, which should correspond to the traditional, that is customary for consumers, is a prerequisite. The data provided that the addition of protein-carbohydrate composition (blood plasma proteins, milkprotein, flax fiber) to the halffinished product contributes to enhancement of functional and technological properties of meat raw materials and their enrichment with health-preventive components.Документ Esential problems of development of meat sector in agriculture in Ukraine(2012) Kundeyeva, Galina; Shevchenko (Kishenko), Iryna; Topchiy, OksanaThe essence of meat sector in agriculture of Ukraine as a complex integration system, its structure, current status and suggested the possibility of its effective development.