International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

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:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

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ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8


FEATURE PEER-REVIEWED ARTICLE

Vol.12(11)(2021)

  • Chicken Nuggets Recipe and Technology Development with Dietary Fiber

    Elena Statsenko (Department of Food Technologies and Engineering, Institute of Living Systems, North Caucasus Federal University, Stavropol, RUSSIA),
    Ruslan Omarov, Sergei Shlykov (Department of Production Technology and Processing of Agricultural Products, Stavropol State Agrarian University, Stavropol, RUSSIA),
    Anton Nesterenko (Department of Technology for Storage and Processing of Livestock Products, Kuban State Agrarian University named after, Krasnodar, RUSSIA),
    Maksim Rebezov (Research Department, V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow, 109316, RUSSIA).

    Disciplinary: Architecture (Islamic-Architecture, Traditional Architecture).

    ➤ FullText

    doi: 10.14456/ITJEMAST.2021.230

    Keywords: Mechanically separated chicken; Fat-holding capacity; Heat treatment; Raw minced meat; Water-holding capacity.

    Abstract
    The work' aim was to research and develop a recipe and technology for chopped semi-finished poultry meat products and assess their safety. The objects of study were wheat dietary fiber and Mechanically separated chicken. There were studying the influence of wheat dietary fiber on the functional and technological properties of raw minced meat and finished product. For determining the quality indicators of chopped semi-finished products, physical and chemical studies of the product were carried out before and after heat treatment. The work presents results of the indicators of water and fat-holding capacity, and losses during heat treatment.

    Paper ID: 12A11T

    Cite this article:

    Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A. and Rebezov, M. (2021). Chicken Nuggets Recipe and Technology Development with Dietary Fiber. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 12(11), 12A11T, 1-8. http://doi.org/10.14456/ITJEMAST.2021.230



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Other issues:
Vol.12(12)(2021)
Vol.12(11)(2021)
Vol.12(10)(2021)
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