Evaluation of the heat treatment effect on the iodine content in minced meat systems with kelp

Shevchenko N.P.; Kaledina M.V.; Baidina I.A.; Chuev S.A.; Kazakov A.T.; Шевченко Н.П.; Каледина М.В.; Байдина И.А.; Чуев С.А.; Казаков А.Т.

doi:10.36718/1819-4036-2023-9-182-191

Scientific articles \ Applied sciences. Medicine. Technology \ Agriculture and related sciences and techniques. Forestry. Farming. Wildlife exploitation \ Produce of domestic (farmyard) animals and game

Evaluation of the heat treatment effect on the iodine content in minced meat systems with kelp

Shevchenko N.P. Kaledina M.V. Baidina I.A. Chuev S.A. Kazakov A.T.

Journal: Вестник Красноярского государственного аграрного университета @vestnik-kgau

Section: Пищевые технологии

Article in issue: 9, 2023.

Free access

The purpose of the study is to identify the possibility of using dry kelp (Laminaria thalli) as a functional component in the formulations of emulsified meat products.

kelp \ iodine \ functional and technological properties \ emulsified meat product

Short address: https://sciup.org/140302940

IDS: 140302940 | UDC: 637.522 | DOI: 10.36718/1819-4036-2023-9-182-191