Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций
Конференция: II International Conference on Environmental Technologies and Engineering for Sustainable Development (ETESD-II 2023); Tashkent; Tashkent
Год издания: 2023
Идентификатор DOI: 10.1051/e3sconf/202344302002
Аннотация: <jats:p>This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins, macro- and microelements. The analysis of the main directions in the Показать полностьюfield of improving the assortment and quality of meat semi-finished products is carried out. The influence of the addition of vegetable raw materials on the nutritional value of meat semi-finished products has been studied, and the choice of vegetable ingredients in the production of functional meat semi-finished products has been justified. The possibility of using Allium ursinum in the production of functional meat semi-finished products is substantiated. The physicochemical and biologically active parameters of Allium ursinum were studied, and the effect of the addition of Allium ursinum on the shelf life of meat semi-finished products was determined. Studies have been conducted in terms of determining the physico-chemical and organoleptic parameters of semi-finished minced meat products, including those with the addition of Allium ursinum, as well as the nutritional value of the semi-finished products obtained.</jats:p>
Журнал: E3S Web of Conferences
Выпуск журнала: 443
Номера страниц: 02002
Место издания: Tashkent