INFLUENCE OF DIFFERENT STERILIZATION REGIMES ON THE QUALITY CHARACTERISTICS OF MEAT PÂTÉS WITH REDUCED FAT CONTENT

  • Maria Momchilova Institute of Food Preservation and Quality Email: masha821982@abv.bg
Keywords: fat replacer, inulin, texture, emulsion stability, lipid oxidation, heat treatment

Abstract

In this paper, we consider the possibility of obtaining a poultry meat pate enriched with functional ingredients and improved chemical composition.

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Author Biography

Maria Momchilova, Institute of Food Preservation and Quality

Assistant, PhD, Division of Food Technology

References

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Published
2023-04-12
How to Cite
Momchilova M. INFLUENCE OF DIFFERENT STERILIZATION REGIMES ON THE QUALITY CHARACTERISTICS OF MEAT PÂTÉS WITH REDUCED FAT CONTENT // Health, physical culture and sports, 2023. Vol. 29, № 1. P. 139-149. URL: http://hpcas.ru/article/view/12863.
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