Research of nutritional and biological value of chopped beaf steaks using thermostable elastic emulsions

Authors

  • Kristina Nechepurenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61054, Ukraine
  • Bogdana Starostenko Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Alexander Ashtaev Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61054, Ukraine
  • Pavel Pivovarov Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Nina Dudenko Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2017.101759

Keywords:

heat-stable elastic emulsion, sodium alginate, fatty acid, amino acid composition, microbiological parameters

Abstract

The research results of chemical composition, biological value, particularly fatty acid and amino acid composition are given in the article. Parameters of amino acid swift and microbiological safety indicators of chopped beef steaks are defined. Parameters of heat-stable elastic emulsion using based on sodium alginate and oil are defined in the composition of chopped beef steak and microbiological safety indicators of finished products, including chopped beef steaks, are defined

Author Biographies

Kristina Nechepurenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivs'ka str., 202, Kharkiv, Ukraine, 61054

Lecturer

Cycle commission of masters of industrial training

Bogdana Starostenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Chemistry, Microbiology and Food Hygiene

Alexander Ashtaev, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61054

Lecturer

Cycle commission of masters of industrial training

Pavel Pivovarov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology

Nina Dudenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

MD, Professor

Department of Chemistry, Microbiology and Food Hygiene

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Published

2017-05-25

Issue

Vol. 5 No. 1 (2017)

Section

Technical Sciences

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Copyright (c) 2017 Kristina Nechepurenko, Bogdana Starostenko, Alexander Ashtaev, Pavel Pivovarov, Nina Dudenko

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