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Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products Ciênc. Tecnol. Aliment.
KENENBAY,Shynar I.; TAYEVA,Aigul M.; USSEMBAEVA,Zhibek K.; SYZDYKOVA,Laila S.; KAIMBAYEVA,Leila A.; KOZHAKHIYEVA,Madina O..
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine and vegetable-protein compositions on the structural, mechanical and consumer properties of camel meat and finished products, to investigate the effects of a multicomponent brine on the biochemical, diffusion and osmotic processes during camel meat salting; to justify an optimal composition of a multicomponent brine for camel meat salting and the amount of brine to be injected into the meat. During the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein systems; Toxic elements; Herbal raw material; Superoxide dismutase.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600697
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