SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS

Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. The modern production of meat products deve...

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Autores principales:	Taisa HONCHARENKO, Oksana TOPCHYI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	meat products animal proteins oilseed cultures flour Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bcbc7c20246544f9b60314c9b9624ceb
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spelling	oai:doaj.org-article:bcbc7c20246544f9b60314c9b9624ceb2021-12-02T19:35:52ZSELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS2068-66092559-6381https://doaj.org/article/bcbc7c20246544f9b60314c9b9624ceb2019-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/683https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. The modern production of meat products develops in the direction of expanding assortment of production, combining and optimizing the component composition in order to increase the nutritional value, substances by including in the recipe of the functional ingredients. The article presents the results of the study of qualitative indicators of animal origin protein preparations and protein-carbohydrate composition based on beef collagen protein and mixture of oilseed cultures flour for use in the recipe of chopped semi-finished products to improve their biological value. The aim of the study was to determine and compare the qualitative indicators of animal origin protein preparations, to create a compositional protein-carbohydrate mixture based on the selected animal protein and flour of oilseed cultures, to study its functional-technological properties in view of being used in the recipe of the chopped semi-finished products. Based on the study and comparative analysis of qualitative indicators of animal origin protein preparations, the use of Helios-11 beef collagen protein in the composition of a protein-carbohydrate composition was selected and substantiated. Ratios of protein and mixture of oilseed cultures flour (1: 4) have been determined, which create the most favorable conditions for the correction of meat systems by their functional-technological properties, providing an acceptable and stable level of emulsifying and water-binding properties.Taisa HONCHARENKOOksana TOPCHYIStefan cel Mare University of Suceavaarticlemeat productsanimal proteinsoilseed cultures flourFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 4, Pp 258-265 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat products animal proteins oilseed cultures flour Food processing and manufacture TP368-456
spellingShingle	meat products animal proteins oilseed cultures flour Food processing and manufacture TP368-456 Taisa HONCHARENKO Oksana TOPCHYI SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
description	Meat is one of the most significant and nutritious foods available for the masses, which helps to satisfy most of the needs of the body. It has is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. The modern production of meat products develops in the direction of expanding assortment of production, combining and optimizing the component composition in order to increase the nutritional value, substances by including in the recipe of the functional ingredients. The article presents the results of the study of qualitative indicators of animal origin protein preparations and protein-carbohydrate composition based on beef collagen protein and mixture of oilseed cultures flour for use in the recipe of chopped semi-finished products to improve their biological value. The aim of the study was to determine and compare the qualitative indicators of animal origin protein preparations, to create a compositional protein-carbohydrate mixture based on the selected animal protein and flour of oilseed cultures, to study its functional-technological properties in view of being used in the recipe of the chopped semi-finished products. Based on the study and comparative analysis of qualitative indicators of animal origin protein preparations, the use of Helios-11 beef collagen protein in the composition of a protein-carbohydrate composition was selected and substantiated. Ratios of protein and mixture of oilseed cultures flour (1: 4) have been determined, which create the most favorable conditions for the correction of meat systems by their functional-technological properties, providing an acceptable and stable level of emulsifying and water-binding properties.
format	article
author	Taisa HONCHARENKO Oksana TOPCHYI
author_facet	Taisa HONCHARENKO Oksana TOPCHYI
author_sort	Taisa HONCHARENKO
title	SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
title_short	SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
title_full	SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
title_fullStr	SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
title_full_unstemmed	SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS
title_sort	selection of components of the compositional protein-carbohydrate mixture to improve the quality of the chopped semi-finished products
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/bcbc7c20246544f9b60314c9b9624ceb
work_keys_str_mv	AT taisahoncharenko selectionofcomponentsofthecompositionalproteincarbohydratemixturetoimprovethequalityofthechoppedsemifinishedproducts AT oksanatopchyi selectionofcomponentsofthecompositionalproteincarbohydratemixturetoimprovethequalityofthechoppedsemifinishedproducts
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SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS

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