Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products

Slozhenkina Marina I.; Karpenko Ekaterina V.; Knyazhechenko Olga A.; Glebova Kseniya S.; Abramenko Elena G.; Mosolov Alexander A.

doi:10.1051/e3sconf/202339002042

E3S Web of Conferences (Jan 2023)

Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products

Slozhenkina Marina I.,
Karpenko Ekaterina V.,
Knyazhechenko Olga A.,
Glebova Kseniya S.,
Abramenko Elena G.,
Mosolov Alexander A.

Affiliations

Slozhenkina Marina I.: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Karpenko Ekaterina V.: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Knyazhechenko Olga A.: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Glebova Kseniya S.: Volgograd State Technical University
Abramenko Elena G.: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Mosolov Alexander A.: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production

DOI: https://doi.org/10.1051/e3sconf/202339002042
Journal volume & issue: Vol. 390
p. 02042

Abstract

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The article presents the results of studies of the protein and fat composition of frozen chopped semi-finished products with a new plant functional additive in the field of their quantitative determination, and also describes the functional and technological properties of the additive based on the results of the study. The authors experimentally studied the amino acid composition of chopped semi-finished products. In addition, the article describes the technological scheme of frozen chopped semi-finished products with a new vegetable functional additive and presents the output of these meat products. For laboratory studies, three samples with a given formulation were developed to determine the effect of a new plant functional additive on the nutrients of chopped semi-finished products. Also, the amino acid composition of a new plant functional supplement consisting of 14 amino acids was studied.

Published in E3S Web of Conferences

ISSN: 2267-1242 (Online)
Publisher: EDP Sciences
Country of publisher: France
LCC subjects: Geography. Anthropology. Recreation: Environmental sciences
Website: http://www.e3s-conferences.org/

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