On the possibility of using amaranth processing products in meat systems
https://doi.org/10.36107/hfb.2020.i3.s93
Abstract
The article presents data on the possibility of using amaranth flour in the technology of meat products, with the aim of increasing production volumes and improving the quality of food products, as well as saving the consumption of raw meat. The results of studying the effect of amaranth protein products on the quality indicators of meat systems are presented. The optimal level of replacing raw meat with flour from amaranth seeds has been determined, which makes it possible to obtain finished products with increased nutritional value.
About the Authors
Vladimir V. Nikitin
Moscow State University of Food Productions
Russian Federation
Russian Federation
Evgeny Titov
Moscow State University of Food Productions
Russian Federation
Russian Federation
Elena V. Litvinova
Moscow State University of Food Productions
Russian Federation
Russian Federation
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Review
For citations:
Nikitin V.V., Titov E., Litvinova E.V. On the possibility of using amaranth processing products in meat systems. Health, Food & Biotechnology. 2020;2(3):67-77. (In Russ.) https://doi.org/10.36107/hfb.2020.i3.s93
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