ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE

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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