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INFLUENCE OF THE HYDRATED PROTEIN PREPARATIONS ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SAUSAGE MASH
Journal: Science and world (Vol.1, No. 30)Publication Date: 2016-02-18
Authors : Pronkina K.V.;
Page : 74-76
Keywords : mash; sausage. catholyte; anolyte; electro-activated water; protein preparation;
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Abstract
In this research work the efficiency of usage of electro-activated water fractions for hydration of protein powder preparations and their further usage by formulation of the emulsified sausage mash is considered. Changes of functional-technological properties of model sausage mash when using of various hydrated protein additives of are shown.
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Last modified: 2016-08-02 20:29:42