FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES
Journal Title: Progress on Chemistry and Application of Chitin and its Derivatives - Year 2018, Vol 0, Issue
Abstract
This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.
Authors and Affiliations
Irina Anatolyevna Shestopalova, Valentina Stepanovna Kolodyaznaya, Elena Ivanovna Kiprushkina, Elena Eduardovna Kuprina, Valentina Aleksandrovna Petrova, Elena Andreevna Rogozina, Veronika Olegovna Danko
Keywords
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- EP ID EP537298
- DOI 10.15259/PCACD.23.17
- Views 84
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