Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat products

Ескіз

Дата

2020

ORCID

DOI

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Назва журналу

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Видавець

Анотація

The chemical makeup and functional and technological properties of model forcemeat systems containing different amounts of the proteinpolysaccharide composition have been studied to develop recommendations how to use it as a cryoprotectant. It has been proved that using 3% of the protein-polysaccharide composition is technologically practical, since it is an effective cryoprotectant of forcemeat systems during their low-temperature processing. The research results obtained allow purposefully forming and stabilising the required functional, technological, structural, mechanical, and sensory characteristics of the final product.

Опис

Ключові слова

semi-finished chopped products, blood plasma protein, dietary fibre, посічені напівфабрикати, білок плазми крові, харчові волокна, кафедра технології молока і молочних продуктів, кафедра технології м’яса і м’ясних продуктів

Бібліографічний опис

Prospects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat products / І. Shevchenko, G. Polishchuk, Ye. Kotliar, Т. Osmak, A. Skochko // Food scienceand technology. – 2020.– 14(1). – P. 134-141.

Колекції

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