Improving the technology of restructured ham-type products from Turkey meat and PSE pork

Вантажиться...
Ескіз

Дата

ORCID

DOI

Науковий ступінь

Рівень дисертації

Шифр та назва спеціальності

Рада захисту

Установа захисту

Науковий керівник

Члени комітету

Назва журналу

Номер ISSN

Назва тому

Видавець

Анотація

The research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-in- fat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat.

Опис

Бібліографічний опис

Improving the technology of restructured ham-type products from Turkey meat and PSE pork / I. Shevchenko, G. Polischuk, O. Topchii, Ye. Kotliar, T. Osmak // Food science and technology. – 2021. – Vol. 15, Issue 4. – P. 106–115

Колекції

Підтвердження

Рецензія

Додано до

Згадується в