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https://dspace.ncfu.ru/handle/20.500.12258/18475
Title: | Chicken nuggets recipe and technology development with dietary fiber |
Authors: | Statsenko, E. N. Стаценко, Е. Н. |
Keywords: | Mechanically separated chicken;Fat-holding capacity;Heat treatment;Raw minced meat;Water-holding capacity |
Issue Date: | 2021 |
Publisher: | TUENGR GROUP |
Citation: | Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A., Rebezov, M. Chicken nuggets recipe and technology development with dietary fiber // INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES. - 2021. - Volume 12. - Issue 11. - Article Number 12A11T. - DOI10.14456/ITJEMAST.2021.230 |
Series/Report no.: | INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES |
Abstract: | The work' aim was to research and develop a recipe and technology for chopped semi-finished poultry meat products and assess their safety. The objects of study were wheat dietary fiber and Mechanically separated chicken. There were studying the influence of wheat dietary fiber on the Functional and technological properties of raw minced meat and finished product. For determining the quality indicators of chopped semi-finished products, physical and chemical studies of the product were carried out before and after heat treatment. The work presents results of the indicators of water and fat-holding capacity, and losses during heat treatment. |
URI: | http://hdl.handle.net/20.500.12258/18475 |
Appears in Collections: | Статьи, проиндексированные в SCOPUS, WOS |
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WoS 1290 .pdf Restricted Access | 552.51 kB | Adobe PDF | View/Open |
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