Meat containing semi-products enriched in lactulose | Мясосодержащие полуфабрикаты, обогащенные лактулозой
2010
Okara, A.I. | Aleshkov, A.V., Khabarovsk State Academy of Economics and Law (Russian Federation) | Kalenik, T.K., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation)
Enriching meat and meat-containing products with probiotics of lactulose type is innovation and urgent direction of diversification in conditions of actually complete absence of competitors. There was developed a technology of meat containing semi-products using soya texturizers, deboned poultry meat and adding lactulose. Meat semi-products were produced according to the cutlet technology. In all samples the chemical, amino acid composition and functional technological properties of farce compositions were determined. Degustation evaluation was given to thermally treated semi-products. Adding to the formula 2.5% of lactulose had no remarked influence on the taste of minced semi-products and if increased to 3% a sweet taste starts becoming apparent. In the experimental cutlets there was a reduced weight fraction of moisture, protein and fat. The weight fraction of carbohydrates increased by 1.4-2%. The developed technology and formulas of meat-containing semi-products – cutlets Khabarovskie with lactulose allowed producing a product with high consumer and technological characteristics. The economic effect from putting into production of the developed semi-products by using secondary meat resources and vegetable protein was 22.3 thousand rub per 1 t
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