Registration Number
0222U002814,
0118U001484
, R & D reports
Title
Scientific bases of improvement of meat technology and meat products with improved functional and nutritional properties
popup.stage_title
Head
Povarova Natalia М., Кандидат технічних наук
Registration Date
15-02-2022
Organization
Odesa National Academy of Food Technologies
popup.description2
The object of research is the technology for the production of protein supplements based on animal and vegetable raw materials for meat products with specified functional and nutritional properties. Targets and goals. The aim of the research is to develop the composition and technology of poultry and beef meat products with increased nutritional and biological value by introducing innovative protein supplements based on raw materials of plant and animal origin.To achieve the goals set, the following tasks were solved: - based on the analysis of scientific and technical information, to substantiate the expediency of using animal and vegetable proteins as a filler and structure-forming agent in the composition of meat products from poultry and beef; - to study the functional and technological properties of protein components and balance the composition of a polyfunctional protein composition based on them in accordance with the amino acid composition of the "ideal protein"; - experimentally substantiate the possibility of developing an emulsion enriched with animal and vegetable proteins through the use of a polyfunctional protein composition; - to develop a recipe and technology for an additive of increased biological value, to study its functional and technological properties and to determine the influence of the quality characteristics of mince systems and the properties of whole muscle products; - based on the analysis of the results of the influence of the complex additive on the organoleptic, physico-chemical, functional-technological, structural-mechanical and biotechnological indicators of model meat systems, to experimentally substantiate the quantitative content of the additive in the composition of finished products of increased biological value, taking into account the physical and chemical parameters and initial properties of meat raw materials; - develop technology, test and give practical recommendations on the use of innovative and resource-saving.
Product Description
popup.authors
Shlapak Galina Vsevolod
popup.nrat_date
2022-03-09
