Study the influence of complex additive «maltovin» on the functional properties of frozen meat semi finished products
DOI:
https://doi.org/10.15587/2313-8416.2014.31981Keywords:
meat frozen chopped semi-finished products, complex additive, antioxidant, functional properties, polyphenolsAbstract
The article presents the study of the effect of polyphenol additive "Maltovyn" on the functional indices of frozen chopped semi-finished products with different technologies. Analysis of the experimental data suggests that the use of complex additive in an amount of 2 % by weight of raw retards lipid oxidation and promotes the production of high quality and prolonged shelf life.
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Copyright (c) 2014 Інна Олександрівна Літвінова, Оксана Миколаївна Савінок
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