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

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dc.contributor.authorShevchenko (Kishenko), Iryna
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorKotlyar, Eugene
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorSkochko, Alexey
dc.date.accessioned2020-06-15T18:23:43Z
dc.date.available2020-06-15T18:23:43Z
dc.date.issued2020
dc.description.abstractThe 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.uk_UA
dc.identifier.citationProspects 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31333
dc.language.isoenuk_UA
dc.subjectsemi-finished chopped productsuk_UA
dc.subjectblood plasma proteinuk_UA
dc.subjectdietary fibreuk_UA
dc.subjectпосічені напівфабрикатиuk_UA
dc.subjectбілок плазми кровіuk_UA
dc.subjectхарчові волокнаuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleProspects of using the cryostabilising protein-polysaccharide composition to manufacture semi-finished chopped meat productsuk_UA
dc.typeArticleuk_UA

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