РАЗРАБОТКА МЯСОРАСТИТЕЛЬНЫХ ПАШТЕТОВ ДЛЯ ЗДОРОВОГО ПИТАНИЯ

THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET

Vershinina AG. ^a

A.Yu. Kiselev ^a

Samchenko O. N. ^a

Affiliation

a Far Eastern Federal University

Copyright ©Vershinina 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 technology of making pastes on the basis of horse-flesh has been developed, the percentage parity of the forcemeat and vegetative component has been selected, the β-carotene content has been defined, and the analysis of fatty acid and amino acid composition has been carried out.

Keywords

Meat pastes, pumpkin, horse-flesh, functional products, β-carotene, the allergenic factor

REFERENCES

Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации. Разд. «Рациональное питание»: МР 2.3.1.2432-08. - Введ. 18.12.2008. - М.: Изд-во стандартов, 2008. - 38 с.

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