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

• Published in: E3S Web of Conferences Vol. 390; p. 2042
• Main Authors: Slozhenkina, Marina I., Karpenko, Ekaterina V., Knyazhechenko, Olga A., Glebova, Kseniya S., Abramenko, Elena G., Mosolov, Alexander A.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01-01-2023
• Subjects: Amino acid composition; Amino acids; Composition; Meat products; Nutrients; Protein composition
• ISSN: 2267-1242; 2555-0403; 2267-1242
• DOI: 10.1051/e3sconf/202339002042

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.