Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
| Autor: | Laila S. Syzdykova, Aigul M. Tayeva, Zhibek K. Ussembaeva, Leila A. Kaimbayeva, Shynar Kenenbay, Madina O. Kozhakhiyeva |
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| Rok vydání: | 2019 |
| Předmět: |
toxic elements
herbal raw material protein systems Organoleptic Salting food and beverages lcsh:TX341-641 Raw material Optimal composition Pulp and paper industry superoxide dismutase Brining Food products lcsh:Technology (General) lcsh:T1-995 Environmental science lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.39 suppl.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology Food Science and Technology, Issue: ahead, Published: 04 JUL 2019 |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.30418 |
| Popis: | The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine and vegetable-protein compositions on the structural, mechanical and consumer properties of camel meat and finished products, to investigate the effects of a multicomponent brine on the biochemical, diffusion and osmotic processes during camel meat salting; to justify an optimal composition of a multicomponent brine for camel meat salting and the amount of brine to be injected into the meat. During the study, scientific concepts, principles and integrated approaches to the development of food products with specified properties were used based on standard and special methods for data collection and analysis, as well as systematization of the results. To carry out a comprehensive assessment of the quality of raw materials and finished products, conventional, standard and special methods for organoleptic and physicochemical parameters, nutritional value and safety, were used. The results of the study showed that the use of herbal additives to the composition of the injected brine was aimed at an increase of the cohesion-adhesion processes in the meat system. |
| Databáze: | OpenAIRE |
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