THE PROPERTIES OF HYDRATED FUNCTIONAL FOOD COMPOSITIONS FOR MEAT SYSTEMS


  • V. Pasichniy National University of Food Technologies, Kyiv
  • I. Strashynskyi National University of Food Technologies, Kyiv
  • О. Fursik National University of Food Technologies, Kyiv
  • K. Vikhot National University of Food Technologies, Kyiv
  • A. Anisimova National University of Food Technologies, Kyiv
Keywords: functional food composition, hydrocolloids, protein preparations, degree of hydration

Abstract

An important task for the meat industry, is to improve and stabilize the quality of products in an uncertain composition and properties of raw materials supplied for processing. One way to solve it is the use of food additives.

For creation functional food compositions were used protein products of animal  (protein of porcine skins BELKOTON-C95) and vegetable origin (soy isolate) complexed with a mixture of hydrocolloids. For functional composition elected the following degree of hydration - 1:10, 1:15 and 1:20.

It has been proven the improvement of functional-technological parameters by combination selected components with using nanocomposites.

 

Author Biographies

V. Pasichniy, National University of Food Technologies, Kyiv
Doctor of Tech. Sci. the senior lecturer
I. Strashynskyi, National University of Food Technologies, Kyiv
cand.Tech. Sci. the senior lecturer
О. Fursik, National University of Food Technologies, Kyiv
5 th year student of the Faculty of TMMPCP
K. Vikhot, National University of Food Technologies, Kyiv
3-th year student of the Faculty of TMMPCP
A. Anisimova, National University of Food Technologies, Kyiv
3-th year student of the Faculty of TMMPCP

References

Potipaeva, N. N., Gurinovich, G. V., Patrakova, I. S., Patshina, M. V. (2008). Pishhevye dobavki i belkovye preparaty dlja mjasnoj promyshlennosti: uchebnoe posobie / Kemerovo, 168. (in Russian).

Lipatov, N. N., Kudrjashov, L. S, Aleksahina, V. A. (2005). Proizvodstvo mjasnoj produkcii na osnove biotehnologii / M.: VNIIMP, 369. (in Russian).

Antipova, L. V., Glotova, I. A., Rogov, I. A. (2001). Metody issledovanija mjasa i mjasnyh produktov. – M.: Kolos, 576. (in Russian).

Ivanov, S. V., Pasichnyj, V. M., Strashyns'kyj, I. M., Fursik, O. P. (2014). Vplyv nanokompozytu na funkcional'ni pokaznyky bilkovyh preparativ roslynnogo pohodzhennja / Tehnologija vyrobnyctva i pererobky produkcii' tvarynnyctva. Zbirnyk naukovyh prac' – Vinnycja, 2 (112), 74–78. (in Ukrainian).

Ivanov, S. V., Pasichnyj, V. M., Strashyns'kyj, I. M., Fursik, O. P. (2014). Vplyv nanokompozytu na funkcional'ni pokaznyky bilkovyh preparativ tvarynnogo pohodzhennja / Naukovyj visnyk L'vivs'kogo nacional'nogo universytetu veterynarnoi' medycyny ta biotehnologii' imeni S.Z. G'zhyc'kogo – L'viv, 16, 3 (60), 57–61. (in Ukrainian).

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Published
2015-04-07
How to Cite
Pasichniy, V., Strashynskyi, I., FursikО., Vikhot, K., & Anisimova, A. (2015). THE PROPERTIES OF HYDRATED FUNCTIONAL FOOD COMPOSITIONS FOR MEAT SYSTEMS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 88-92. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3293
Section
Technological ensuring of production, processing of products of animal origin