Research of the complex of functional and technological properties of animal protein

Authors

  • Олена Борисівна Дроменко Kharkiv State University of Food Technology and Trade Klochkovstkaya str., 333, Kharkiv, Ukraine, 61051, https://orcid.org/0000-0002-3135-9732
  • Марина Олександрівна Янчева Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-6143-529X

DOI:

https://doi.org/10.15587/2313-8416.2016.86272

Keywords:

animal protein, rehydration, moisture-absorbing ability, gels, suspensions, emulsions, temperature, meat products

Abstract

The analysis of the results of analytical and practical research of the complex of functional and technological properties of animal protein Gelexcel A-95 as the basis for creation of complex functional additives is shown. The regularities of their changes are determined depending on technological factors. Rational parameters of animal protein rehydration, gelation conditions, emulsification for further use in the process of production of meat products are identified

Author Biographies

Олена Борисівна Дроменко, Kharkiv State University of Food Technology and Trade Klochkovstkaya str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Meat Technology

Марина Олександрівна Янчева, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Ph.D., Associate Professor
Head. Department of Technology of meat , professor

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Published

2016-12-20

Issue

Vol. 12 No. 2 (29) (2016)

Section

Technical Sciences

License

Copyright (c) 2016 Марина Олександрівна Янчева, Олена Борисівна Дроменко

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