Expediency of creation of technology of production of meat products of long term of storage of the combined structure
Olga A. Cherednichenko, Larysa Bal-Prylypko, Марія Паска, Mykola Nikolaenko
Abstract
Abstract The technological properties of seaweed and activated water are studied in the article and various recipes of canned meat with the use of animal raw materials, elamine and catholyte are analyzed. The results of research of functional and technological properties, chemical composition, nutritional and nutritional value, organoleptic evaluation of the finished product are obtained. An improved technological scheme of production has been developed.
Topics & Concepts
OrganolepticRaw materialProduction (economics)Product (mathematics)Food scienceFinal productBusinessChemistryMathematicsOrganic chemistryMarket economyGeometryMacroeconomicsEconomicsFood Industry and Aquatic BiologyHuman Health and DiseaseAnimal Nutrition and Health