Work

Research of the effect of spinach on the quality indicators of chopped poultry semi-finished products

Year: 2021

Type: conference-paper

Abstract: According to experts and scientists of the processing industry, the production of chicken products is a promising direction, as it allows you to expand the product range. So, in the last few years, along with the classic ones, new technologies for the production of dietary products have been used. The article presents data on the effect of spinach on the organoleptic, physical and chemical properties of minced chicken. The positive effect of spinach and a mixture of proteins on the value of moisture-retaining (MRA) and moisture-binding (MBA) abilities, as well as the nutritional value of semi-finished poultry products, has been proved.

Source: IOP Conference Series Earth and Environmental Science

DOI: 10.1088/1755-1315/677/3/032004

Authors: N S Vasyleva, M I Slozhenkina, V N Khramova, S V Shinkareva, E A Chekhova, O A Knyazhechenko

Institutions: Volgograd State Technical University, Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W3136633570

FWCI: 0.89

Cites: 2

Cited by: 2

Related to: 10