Registration Number
0225U003138,
(0120U103106)
, R & D reports
Title
Improving resource-saving technologies for meat and meat-containing products using targeted refrigeration
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Удосконалення ресурсоощадних технологій м’ясних і м’ясомістких продуктів з використанням цільової холодильної обробки
Head
Shevchenko Iryna I., Доктор технічних наук
Registration Date
23-05-2025
Organization
National university of food technologies
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Improvement and practical application of resource-saving technologies of meat and meat-containing products with the use of targeted refrigeration
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The report on the research work is presented on 139 pages of typewritten text, contains 28 tables, 22 figures, 176 literary sources
ANIMAL PROTEINS, FOOD FIBERS, PROTEIN-POLYSACCHARIDE COMPOSITIONS, MEAT MINCE SYSTEMS, FROZEN MEAT CUTTING SEMI-FINISHED PRODUCTS.
The object of the research is the technology of frozen meat semi-finished products, cutting.
The subject of the research is animal protein supplements (blood plasma protein, sodium caseinate), dietary fiber of flax, plantain, protein-polysaccharide compositions, meat mince systems, frozen meat cutting semi-finished products of classical and new types, their quality indicators, technological processes.
The purpose of the research work is to improve resource-saving technologies of meat and meat-containing products using targeted refrigeration processing by developing a technology for semi-finished meat cuts with a cryostabilizing protein-polysaccharide composition to eliminate the disadvantages of low-grade meat raw materials and level the negative consequences of long-term storage in a frozen state.
The work proves that dietary fibers of flax and plantain are multifunctional components that can improve consistency, adsorb water, reduce mass loss and enrich the final product with ballast substances, but as with most fibers containing a mixture of soluble and insoluble fractions, they have a low ability to adsorb fat.
It was established that the mechanism of cryoprotective action of the protein-polysaccharide composition is associated with the formation of an amorphous structure inside the product, a decrease in the number of crystallization centers and a decrease in water activity aw, which is especially important for meat products stored for a long time at subzero temperatures.
Product Description
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Hashchuk Oleksandra I.
Moskalyuk Oksana Ye.
Skochko Oleksii I.
Tunik Olena V.
Shevchenko Iryna I.
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2025-05-23
