DEVELOPMENT THE FORMULATION OF MINCED MEAT WITH THE USE OF DIETARY FIBER ECOLIGHT NATIVE
https://doi.org/10.20914/2310-1202-2013-4-116-119
Abstract
Studying of functional and technological properties and general chemical composition of granules of food ECO-LIGHT native fibers is presented in the article. The possibilities of application of granules in meat systems are researched. The composition of new types mincemeat is developed on the basis of the conducted experiments.
About the Authors
L. V. Antipova
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
U. V. Voronkova
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Antipova, L.V. Methods of researching meat and meat products [Text] / L.V. Antipova, I.A. Glotova, I.A. Rogov. – М.: Kolos, 2001. – 576 p.
2. A functional feed. Between meal and a medicine [Electronic resource]. – Access mode: http: // www.leovit.ru. – Title screen.
3. A role of food fibres in a feed [Electronic resource]. – Access mode: http: // www.pischevie- volokna.ru. – Title screen.
4. Siberian food fibres [Electronic resource]. – Access mode: http: // питание.рф. – Title screen.
5. Ipatova, L.G. Physiological and technological aspects of application of food fibres [Text] / L.G. Ipatova, A.A. Kochetkova // Food components. Raw material and additives. – 2004. – №1. – P. 15 – 17.
6. Bulychyov, I.N. Fibres with protein. What it is may be better? [Text] / I.N. Bulychyov // Meat industry. 2009. №2. P. 38 – 39.
7. Cellulose role in a food of the person [Electronic resource]. – Access mode: www.mo- lodec.ru. – Title screen.
8. Trukhina, T.F. Economic efficiency of deep processing of fowl [Text] / T. F. Trukhina // Meat industry. 2009. №.7. – P. 15 – 17.
Review
For citations:
Antipova L.V., Voronkova U.V. DEVELOPMENT THE FORMULATION OF MINCED MEAT WITH THE USE OF DIETARY FIBER ECOLIGHT NATIVE. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):116-119. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-116-119
Views:
476
Email this article 
Post a Comment 
