VLIYANIE BIOTEHNOLOGICHESKOY OBRABOTKI NA KACHESTVENNYE POKAZATELI EMUL'GIROVANNYH PRODUKTOV IZ MYASNOGO SYR'YA S POVYSHENNYM SODERZHANIEM SOEDINITEL'NOY TKANI
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 62.01
Language:
Russian
Keywords:
enzymes, functional and technological properties, raw meat, ферментные препараты, функционально-технологические свойства, мясное сырье
Abstract (English):
Studied the effect enzymatic treatment on functional and technological properties of meat raw materials with a high content of connective tissue and the qualitative characteristics of manufactured product.
Studied the effect enzymatic treatment on functional and technological properties of meat raw materials with a high content of connective tissue and the qualitative characteristics of manufactured product.
Keywords:
enzymes, functional and technological properties, raw meat, ферментные препараты, функционально-технологические свойства, мясное сырье
enzymes, functional and technological properties, raw meat, ферментные препараты, функционально-технологические свойства, мясное сырье
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2. E.Sh. Shayhieva i dr., Vestnik Kazanskogo tehnologicheskogo universiteta, 17, 210-214, (2012)
3. V.Ya. Ponomarev, E.Sh. Yunusov, G.O. Ezhkova Vestnik Kazanskogo tehnologicheskogo universiteta, 18, 156-159 (2011)
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5. Zhuravskaya N.K. Issledovanie i kontrol' kachestva myasa i myasoproduktov / Zhuravskaya N.K., Alehina L.T., Otryashenkova L.M. - M.: Agropromizdat, 1999. - 296 s.
