Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products

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O. Glushkov

Анотація

The publication presents data on the effect of polysaccharides as cryoprotectants on changes of the lipid fraction of quick-frozen semi-finished products during storage. Since the structure of minced systems is formed as a result of the destruction of the native structure of the meat and the formation of a new secondary structure, it is important to establish the effect of cryoprotectants on the key functional and technological properties of meat systems after freezing, and in the process of storage. Based on studies of the kinetics of the oxidation of fat and accumulation data on the accumulation of the primary and secondary products of oxidation inhibition of oxidative processes has been found.
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Як цитувати
Glushkov, O. (2016). Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products. Food Science and Technology, 10(4). https://doi.org/10.15673/fst.v10i4.248
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Біографія автора

O. Glushkov, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

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