Advantages of using proteins in the production of truncated semi-finished products

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dc.contributor.authorShevchenko (Kishenko), Iryna
dc.contributor.authorSkochko, Alexey
dc.date.accessioned2018-11-26T09:35:51Z
dc.date.available2018-11-26T09:35:51Z
dc.date.issued2017
dc.description.abstractIn 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.uk_UA
dc.identifier.citationKishenko, I. Advantages of using proteins in the production of truncated semi-finished products / I. Kishenko, О. Skochko // Food and Environment Safety. – Vol. XVII, Is. 3. – Р. 272-277.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/28516
dc.language.isoenuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectcryoprotectantsuk_UA
dc.subjectfreezinguk_UA
dc.subjectmeat systemsuk_UA
dc.subjectfood fibersuk_UA
dc.subjectcrystallizationuk_UA
dc.subjectкристалізація криопротекторівuk_UA
dc.subjectзаморожуванняuk_UA
dc.subjectм'ясні системиuk_UA
dc.subjectхарчові волокнаuk_UA
dc.titleAdvantages of using proteins in the production of truncated semi-finished productsuk_UA
dc.typeArticleuk_UA

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