IMPROVING THE QUALITY OF THE NATIONAL GENERAL MEAT PRODUCT OF THE NEW GENERATION

Autor:	Y. . Uzakov, M. . Kaldarbekova, F. . Akilova
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	конина национальный мясной продукт гидролиз антиоксиданты жылқы еті ұлттық ет өнімі антиоксиданттар horse meat national meat product hydrolysis antioxidants Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 61-65 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	The purpose of this research study is to establish the potential for improving oxidative stability and improving quality using two concentrations - 0.5% and 1.0%, as additives for goji berry extract (LyciumBarbarum L.) and buckwheat flour (Fagopýrumesculéntum) for the manufacture of a national restructured boiled-smoked meat product from horse meat "Kanagat" with improved quality and oxidative stability. Thetechnology used allows the production of new national meat products from horse meat, enriched with 9.82 ± 0.25 mg/g of goji berry extract (LyciumBarbarum L.) and 9.73 ± 0.21 mg/g of buckwheat flour (Fagopýrumesculéntum).
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c21943902727442cb6125ba53e2a4d37 Zobrazit plný text záznamu View record in DOAJ