Chicken nuggets recipe and technology development with dietary fiber
The work' aim was to research and develop a recipe and technology for chopped semi-finished poultry meat products and assess their safety. The objects of study were wheat dietary fiber and Mechanically separated chicken. There were studying the influence of wheat dietary fiber on the Functional...
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| 主要な著者: | , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
TUENGR GROUP
2021
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/20.500.12258/18475 |
| タグ: |
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| 要約: | The work' aim was to research and develop a recipe and technology for chopped semi-finished poultry meat products and assess their safety. The objects of study were wheat dietary fiber and Mechanically separated chicken. There were studying the influence of wheat dietary fiber on the Functional and technological properties of raw minced meat and finished product. For determining the quality indicators of chopped semi-finished products, physical and chemical studies of the product were carried out before and after heat treatment. The work presents results of the indicators of water and fat-holding capacity, and losses during heat treatment. |
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