DEVELOPMENT OF PROTEIN COMPOSITIONS AND THEIR USE IN TECHNOLOGY OF CANNED MEAT STUFFING


  • R. Kolomiets National University of Food Technologies, Kyiv
  • I. Strashynskyi National University of Food Technologies, Kyiv
  • V. Pasichniy National University of Food Technologies, Kyiv
  • I. V. Dubrovacki National University of Food Technologies, Kyiv
  • L. Strelchenko National University of Food Technologies, Kyiv
  • R. Taraday National University of Food Technologies, Kyiv
  • M. Gritsai «Factory cooking Kyiv»
Keywords: minced meat composition, canned infrared drying, blockadesexy fillers for meat and m ASALA products, combined method, irradiation

Abstract

A study of the method of drying vegetable and animal proteins, which are further used in protein compositions in cell systems with high temperature treatment. Problems to be solved by research data, due to the fact that animal and vegetable protein preparations differ in their thermal, functional and technological characteristics and method of preparation for use in cell systems with different type of heat treatment. In addition, it is possible to replace foreign protein preparations on pork skin in combination with proteins of plant origin with subsequent high temperature treatment consisting of minced meat systems. The development of functional food protein composition of animal and plant origin will expand the range, to enrich the finished product is a protein, to optimize the functional and technological characteristics of finished products.

 

Author Biographies

R. Kolomiets, National University of Food Technologies, Kyiv
undergraduates student
I. Strashynskyi, National University of Food Technologies, Kyiv
cand.Tech. Sci. the senior lecturer
V. Pasichniy, National University of Food Technologies, Kyiv
professor, dr. tech. sciences
I. V. Dubrovacki, National University of Food Technologies, Kyiv
cand.Tech. Sci. the senior lecturer
L. Strelchenko, National University of Food Technologies, Kyiv
graduate
R. Taraday, National University of Food Technologies, Kyiv
4th year student
M. Gritsai, «Factory cooking Kyiv»
chief technologist

References

Adamen', F. F., Sichkar', V. I., Pis'menov, V. N., Sherstobitov, V. V. (1999). Promyshlennaja pererabotka, kormovye dobavki, produkty pitanija –K.: Izd-vo «NORA-PRINT», 332. (in Russian).

Studencova, N. A., Gerasimenko, S. N., Kas'janov, G. I. (1999). Biologicheskie i tehnologicheskie aspekty ispol'zovanija soi pri poluchenii pishhevyh produktov // Izv. vuzov. Pishhevaja tehnologija. 4, 6–9. (in Russian).

Ginzburg, A. S. (1966). Infrakrasnaja tehnika v pishhevoj promyshlennosti. Moskva.: Pishhevaja promyshlennost', 407. (in Russian).

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Published
2015-04-08
How to Cite
Kolomiets, R., Strashynskyi, I., Pasichniy, V., Dubrovacki, I. V., Strelchenko, L., Taraday, R., & Gritsai, M. (2015). DEVELOPMENT OF PROTEIN COMPOSITIONS AND THEIR USE IN TECHNOLOGY OF CANNED MEAT STUFFING. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 37-40. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3281
Section
Technological ensuring of production, processing of products of animal origin