ФІЗИЧНІ І ХІМІЧНІ ПАРАМЕТРИ МОДЕЛЬНИХ КОМПОЗИЦІЙ ВІДБИВНИХ ЗА ДОПОМОГОЮ НАСІННЯ ЛЬОНУ

Authors

  • А. І. Веретинська National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • Ю. Г. Сухенко National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • Н. М. Слободянюк National University of Life and Environmental Sciences of Ukraine image/svg+xml

Abstract

Були вивчені фізико-хімічні параметри моделей композицій відбивних з використанням насіння льону. Встановлено, що використання насіння льону у котлетних модель композиціях в кількості 5% підвищує водоутримуючу здатність, тому, текстура і соковитість продуктів поліпшується.

References

Vinnikova, L. G., Dudkin, M. S., Petukhov, S. D.(1990). Influence of pishevih concentrates of fiber of bran on the technological properties of meat systems. Food technology. No 2-3. 52-54. (in Russian).

Dmitriev, A., Kotrowski, A., Salahina, E. (2007).Tradicionional products of soybean processing in the production of semi-finished products machines. Meat technology. No 9. 72-73. (in Russian).

Drozdovskaya, L. (2007). Latest technology in theproduction of semi-finished products. Meat technology. No 11. 39. (in Russian).

DSTU 4437. (2005). Napupulot m + TA m yaso-roslynn scan. TU. (in Ukrainian).

Zhuravskaya, N., Alekhine, L., Treshnikov, L.(1985). Research and quality control of meat and meat products. Moscow. Agropromizdat, 296. (in Russian).

Downloads

Published

2019-07-11

Issue

Vol. 9 No. 2 (2018)

Section

Статті

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).