Abstract

The article deals with the choice of composition of a protein-fat emulsion with a biologically active additive in the form of selenium flour for pâté manufacture. The influence of a protein-fat emulsion with a biologically active additive and the protein stabilizer from boiled pork skin on functional-technological indices of pâté forcemeat is studied. Variants of the protein-fat emulsion optimum from the point of view of the functional-technological properties are chosen. The possibility of using protein-fat emulsion with the biologically active additive in the from of selenium flour and the protein stabilizer from a boiled pork skin in the manufacture of pâté with the purpose of enriching the meat product with selenium and improving its functional-technological properties is revealed.

Keywords

Protein-fat emulsion, pâté forcemeat, biologically active additive, selenium flour, functional-technological indices, selenium

REFERENCES

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