Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin
Abstract
The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the required quantity for a normal life activity
About the Authors
I. V. Kochieva
North Caucasus Mining and Metallurgical Institute (State Technological University)
Russian Federation
Russian Federation
L. V. Tsalieva
North Caucasus Mining and Metallurgical Institute (State Technological University)
Russian Federation
Russian Federation
A. B. Tkhaishaova
FSBEI HE “Maikop State Technological University”
Russian Federation
Russian Federation
M. S. Galicheva
FSBEI HE “Maikop State Technological University”
Russian Federation
Russian Federation
References
1. Действие антиоксидантов на переваримость и усвояемость питательных веществ рациона коров. Темираев Р.Б., Тедтова В.В., Баева З.Т., Василиади Г.К., Кокаева М.Г., Гурциева Д.О. Известия Горского государственного аграрного университета. 2016. Т. 53. №4. С. 150-155.
2. Кочиева И.В., Плотников Е.Е., Паршин Г.С., Глазова Г.В., Гавриленко А.П., Толкунова Н.Н. Перспективный антиоксидант растительного происхождения // Мясная индустрия - 2008. - №7. - С. 60-62.
Review
For citations:
Kochieva I.V., Tsalieva L.V., Tkhaishaova A.B., Galicheva M.S. Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin. New Technologies. 2017;(4):54-57. (In Russ.)
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