The improvement of the technological process of the jellylike structured meat products production

Authors

  • Наталія Валеріївна Камсуліна Kharkiv State University of Food Technology and Trade Klochkovska, 333, Kharkiv, Ukraine, 61051, Ukraine
  • Людмила Андроніківна Скуріхіна Kharkiv State University of Food Technology and Trade Klochkovska, 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2014.32106

Keywords:

gelling agents, animal albumens, functional and technologic properties, broth jell, thermal conditioning, meat products

Abstract

The results of the analytical and practical researches of the gelling agents’ properties under the influence of technologic factors are provided. The analytical analyses of the gelling agents’ main types that are being used in meat products production is reported. Functional and technologic properties of peculiar gelling agents and its mixtures are researched. The synergetic effects of gelling agents and its mixtures usage are researched as well. The recommendations of its practical usage in various meat products technologies are developed.

Author Biographies

Наталія Валеріївна Камсуліна, Kharkiv State University of Food Technology and Trade Klochkovska, 333, Kharkiv, Ukraine, 61051

Candidate of Science, Associate Proffesor

Associate Proffesor of the Department of Meat Technology

Людмила Андроніківна Скуріхіна, Kharkiv State University of Food Technology and Trade Klochkovska, 333, Kharkiv, Ukraine, 61051

Candidate of Science, Associate Proffesor

Associate Proffesor of the Department of Meat Technology

References

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Vinnikova, L. G. Theory and Practice of meat [Teorіja і praktika pererobki m'jasa] (2000)/ Ishmael: SMIL, 172.

Zharinov, A. I. (1994). Foundations of modern meat processing technology: A Short Course. Part I. The emulsified meat and gruboizmelchennye [Osnovy sovremennyh tehnologij pererabotki mjasa: Kratkij kurs. Chast' I. Jemul'girovannye i gruboizmel'chennye mjasoprodukty]. Moscow, 250.

Smodlev, N. A. (2000). Functional and technological properties of proteins of animal origin [Funkcional'no-tehnologicheskie svojstva belkov zhivotnogo proishozhdenija]. Мeat industry, 1, 18–20.

Izmailov, V. N., Yampolskaya, G. P., Summ, V. D. (1988). Poverkhnostnie yavleniya v belkovih systemah (Surface phenomena in protein systems). Moscow: Khimiya, 240.

Nepper, D. (1986). Stabilizaciya kolloidnih dispersiy polimerami (Stabilization of colloidal dispersions of polymers). Moscow: Mir, 488.

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Published

2014-12-22

Issue

Vol. 5 No. 2(5) (2014)

Section

Technical Sciences

License

Copyright (c) 2014 Наталія Валеріївна Камсуліна, Людмила Андроніківна Скуріхіна

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