Research of the soy okara impact on the quality indicators of meat chopped semi-finished products
Автор: Absalimova M. A., Baibolova L. K., Taeva A. M., Glotova I. A.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 2 (136), 2022 года.
Бесплатный доступ
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy okara, carrots) origin. The results of the study of soybean-minced okara for food safety indicators are also presented. The functional and technological indicators of meat chopped semi-finished products were also determined: moisture-binding capacity = 89.1%, water-holding capacity = 77.4%, fat-holding capacity = 83.2%. The output of meat chopped semi-finished products with PCC is 91%. The obtained values for the quality characteristics indicate the prospects of using this type of soybean-minced okara: directly for food, as well as for the production of minced meat semi-finished products, such as cutlets, minced meat, steaks; to design and optimize recipes for semi-finished products.
Protein-carbohydrate compositions, output of finished products, soybean-minced meat, okara, meat chopped semi-finished products
Короткий адрес: https://sciup.org/140293501
IDR: 140293501
Список литературы Research of the soy okara impact on the quality indicators of meat chopped semi-finished products
- Iltyakov, A.V. Assessment of functional properties and development of a complex of soy proteins and dietary fibers to stabilize the quality of meat products/ A.V. Iltyakov // Commodity researcher of food products. - 2010. - №12. - Р. 31-36.
- Antipova, L.V. Protein-polysaccharide combinations in the development of high-quality meat products/ L.V. Antipova, N.M. Ilyina, N.A. Drozdova // Bulletin of the Voronezh State University of Engineering Technologies.- 2012. - №1. - Р. 78-82.
- Glotova, I.A. Development of new methods for introducing biopolymer complexes into the composition of food systems based on meat raw materials/ I.A. Glotova, A.O. Ryazantseva // FES: Finance. Economy. - 2018. - №3. - Р. 54-61.
- Lyudmila Antipova, Olga Dvoryaninova / Fundamentals of biotechnology for processing agricultural products. - 2014. - Р. 34-36.
- Edelev, D.A. Nutrigenomics as an important factor in designing a human diet / D.A. Edelev, M.Yu. Sidorenko, M.A. Perminova // Food industry. -2011. - № 4. - Р. 18-23.
