Author:
Zhumanova Gulnar,Rebezov Maksim,Assenova Bakhytkul,Okuskhan Eleonora
Abstract
In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory parameters and consistency of meat cutlets.
Publisher
Science Publishing Corporation
Subject
Hardware and Architecture,General Engineering,General Chemical Engineering,Environmental Engineering,Computer Science (miscellaneous),Biotechnology
Cited by
32 articles.
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