Donets O. Improvement of ham products technology by enriching of meat proteins

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U003138

Thesis Registration Form

0416U003138.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

18-05-2016

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

The thesis is devoted to the improvement of technology products with restructured ham product apply protein and fat emulsions. Grounded quantitative composition of the key components in the recipe protein and fat emulsions (a mixture of beef and pork fat (70:30) - 46% protein mix AproGel EU and Vepro 95HV (1: 1) - 2% collagen protein stabilizer - 6%) fat emulsions production method. Also apply and reasonable use fat emulsions technological methods which ensure in pork meat of PSE the finished product solidity and tender texture. Advanced technology products ham product sheathed with high quality performance.

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Files

aref.doc

dis1.doc

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