Kompozitsionnye stabiliziruyushchie komponenty bystrozamorozhennykh myasorastitel'nykh rublenykh izdeliy

Production of products at high biological and nutritive value with a prolonged consumption date is an important trend of technology of meatvegetable produce development. The main tendencies of this direction were specified: prognostication of each ingredient behaviour in a multicomponent meatvegetable system of functional properties; development of a quick frozen finished product balanced according to a biological value. Physical and chemical as well as organoleptic and histological researches result in the conclusion that it is promising and rational to replace white bread by linseed flour in receipts of meatvegetable minced products; also the researches confirm the preference of using linseed flour as a structure formation component.

быстрозамороженные мясорастительные рубленые продукты, льняная мука, гистологические исследования, холодильное хранение