STRUCTURAL AND MECHANICAL PROPERTIES OF THE FATTY COMPOSITION WITH USAGE OF INULIN AND PASTE MASSES BASED ON IT

Abstract

Development of technology of meat products with reduced fat content with usage of natural cereal ingredients is rather actually nowadays. Introduction of chicory inulin basedfat compositions instead offat stuff to paste receipt will significant improve structural and mechanical properties of product. A new kind of pastes have equal value of structural and mechanical properties with traditional pastes, so it allowed to expend the assortment of low-fat products.

Keywords

• инулин цикория
• жировая композиция
• паштеты мясные и мясосодержащие
• структурно-механические свойства
• inulin
• fatty composition
• meat paste
• structural and mechanical properties