Shevchenko (Kishenko), IrynaPolishchuk, GalynaKotlyar, EugeneOsmak (Fedchenko), TetianaSkochko, Alexey2020-06-152020-06-152020Prospects 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.https://dspace.nuft.edu.ua/handle/123456789/31333The 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.ensemi-finished chopped productsblood plasma proteindietary fibreпосічені напівфабрикатибілок плазми кровіхарчові волокнакафедра технології молока і молочних продуктівкафедра технології м’яса і м’ясних продуктівArticle