ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS

In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product...

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Autores principales:	Iryna SHEVCHENKO, Alexey SKOCHKO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	freezing meat systems food fibers crystallization cryoprotectants Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a8f832051e29477a930be42b1dae7bcc
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spelling	oai:doaj.org-article:a8f832051e29477a930be42b1dae7bcc2021-12-02T19:27:32ZADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS2068-66092559-6381https://doaj.org/article/a8f832051e29477a930be42b1dae7bcc2018-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/595https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product and to reduce the number of crystallization centers andwater activity. On the basis of proteins in blood plasma Vepro 75 PSC, wheat sodium caseinate, flax fiber and cellulose plantain were used to getprotein-polysaccharide compositions with high functional-technological and cryoprotective properties andto producechopped semi-products of deep freezing and extended storage at a temperature of - 18 ºС. The conducted studies confirmed that developed composite mixtures have high functional and technological properties, which increase the moisture-retaining, fat-retaining ability and form stable properties of meat systems.The mechanism of cryoprotective action of the developed compositions is associated with the formation of an amorphous structure in the middle of meat system, as well as with the decrease in the number of crystallization centers and a decrease in water activity.Iryna SHEVCHENKOAlexey SKOCHKOStefan cel Mare University of Suceavaarticlefreezingmeat systemsfood fiberscrystallizationcryoprotectantsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 3, Pp 272-277 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	freezing meat systems food fibers crystallization cryoprotectants Food processing and manufacture TP368-456
spellingShingle	freezing meat systems food fibers crystallization cryoprotectants Food processing and manufacture TP368-456 Iryna SHEVCHENKO Alexey SKOCHKO ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
description	In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product and to reduce the number of crystallization centers andwater activity. On the basis of proteins in blood plasma Vepro 75 PSC, wheat sodium caseinate, flax fiber and cellulose plantain were used to getprotein-polysaccharide compositions with high functional-technological and cryoprotective properties andto producechopped semi-products of deep freezing and extended storage at a temperature of - 18 ºС. The conducted studies confirmed that developed composite mixtures have high functional and technological properties, which increase the moisture-retaining, fat-retaining ability and form stable properties of meat systems.The mechanism of cryoprotective action of the developed compositions is associated with the formation of an amorphous structure in the middle of meat system, as well as with the decrease in the number of crystallization centers and a decrease in water activity.
format	article
author	Iryna SHEVCHENKO Alexey SKOCHKO
author_facet	Iryna SHEVCHENKO Alexey SKOCHKO
author_sort	Iryna SHEVCHENKO
title	ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
title_short	ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
title_full	ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
title_fullStr	ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
title_full_unstemmed	ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
title_sort	advantages of using proteins in the production of truncated semi-finished products
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/a8f832051e29477a930be42b1dae7bcc
work_keys_str_mv	AT irynashevchenko advantagesofusingproteinsintheproductionoftruncatedsemifinishedproducts AT alexeyskochko advantagesofusingproteinsintheproductionoftruncatedsemifinishedproducts
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ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS

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