Комплексное влияние низковольтной электростимуляции и белкового стабилизатора на свойства фаршевых консервов

Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods

Bayana A. Bazhenova ^a

Fedorova TZ. ^a

Affiliation

a East Siberian State Technological University

Copyright ©Bazhenova 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 effect of the protein stabilizer based on pork skin on the meat farce quality and canned foods produced from it with the use of horse-flesh and pork subjected to low voltage electrostimulation are considered in the article. It has been found that complex use of electrostimulation of meat raw materials and the protein stabilizer considerably improves the functional-technological properties of meat farce, and also improves organoleptic characteristics of finished product.

Keywords

Low voltage electrical stimulation, pork skin, meat farce canned foods, horse meat, functional-technological properties, quality

REFERENCES

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