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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Development of formulation multicomponent protein-fat emulsion(2016) Kotlyar, Eugene; Honcharenko, Taisa; Topchiy, OksanaThe article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown. У статті досліджено білкові компоненти різної природи та доведено можливість їхнього викорис- тання у якості складових білково-жирових емульсій для використання у складі м’ясних паштетів. Визначено раціона- льні фізичні параметри процесу емульгування, які гарантують отримання високоякісних однорідних емульсій. Дослі- джено зразки білково-жирових емульсій з використанням білкових препаратів та частковою заміною тваринних жирів вітамінізованими купажами рослинних олій, визначено їхню біологічна цінність, реологічні, функціонально- технологічні властивості. Проаналізовано органолептичні показники модельних паштетних мас та наведено висновки щодо рекомендованого відсоткового вмісту білково-жирових емульсій у рецептурах м’ясних паштетів.Документ Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition(2017) Kotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, ElenaTen original recipes of meat pates enriched with biologically active ingredients have been developed through the use of vitaminized blended vegetable oils (VKRO) and protein-fat emulsions (BZHE) on their basis for general and special nutrition. New blends of vegetable oils have been created, their fatty acid composition and their fat-soluble vitamins content are determined. Accelerated control of new products has been carried out in the presence of heat-resistant spore-forming bacteria using modern molecular genetic studies (PCR). Proven expediency of introduction of new safe meat paste into production.Документ Evelopment of formulation multicomponent protein-fat emulsion(2016) Kotlyar, Eugene; Honcharenko, Taisa; Topchiy, OksanaThe article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.