Технологическая адекватность продуктов переработки растительного сырья в производстве мясных продуктов

The technological relevance of products processing of plant material in the production of meat products

Rskeldiev BА. ^a

Affiliation

a Semipalatinsk State University named after Shakarim

Copyright ©Rskeldiev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The cumulative result of technological adequacy of soy protein isolates suggest that the use of technology combined food meat of the most promising for the production of cruched meat products. In this case, will be provided with high quality of products while saving raw meat. Our data clearly demonstrate that the new product obtained from vegetable raw materials, promising as a component of meat products. These results enabled a comprehensive approach to assessing the adequacy of the technological protein supplements on the basis of plant material and make a conclusion about the possibility of its use of technology comminuted meat products, and products a long shelf life.

Keywords

Vegetable raw materials, isolate, soy, protein supplement, bran, wheat, pumpkin

REFERENCES

Соя и продукты переработки. - ТУ 7500РК6007 19233686-ИП-001-2005.
Отруби пшеничные. - ТУ 9295-00144162258-98.
Байболова Л.К. Совершенствование технологии комбинированных мясных продуктов : Монография. - Алматы. - 2007. - 213 с.
Байболова Л.К. Обоснование получения композиций на основе белкового продукта из вторичного мясного сырья и соевого белкового изолята // Вестник сельскохозяйственной науки Казахстана. - 2007. - № 5. - С. 46-47.

How to quote?

About journal