Abstract

The article presents the results of studies of the protein and fat composition of frozen chopped semi-finished products with a new plant functional additive in the field of their quantitative determination, and also describes the functional and technological properties of the additive based on the results of the study. The authors experimentally studied the amino acid composition of chopped semi-finished products. In addition, the article describes the technological scheme of frozen chopped semi-finished products with a new vegetable functional additive and presents the output of these meat products. For laboratory studies, three samples with a given formulation were developed to determine the effect of a new plant functional additive on the nutrients of chopped semi-finished products. Also, the amino acid composition of a new plant functional supplement consisting of 14 amino acids was studied.

Details

Title
Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products
Author
Slozhenkina, Marina I; Karpenko, Ekaterina V; Knyazhechenko, Olga A; Glebova, Kseniya S; Abramenko, Elena G; Mosolov, Alexander A
Section
Innovative Development of Sustainable Systems of Agrarian-and-Food Production
Publication year
2023
Publication date
2023
Publisher
EDP Sciences
ISSN
25550403
e-ISSN
22671242
Source type
Conference Paper
Language of publication
English
DOI
https://doi.org/10.1051/e3sconf/202339002042
ProQuest document ID
2821351642
Copyright
© 2023. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and conditions, you may use this content in accordance with the terms of the License.