- Tytuł:
- Perspective for the use of chitin mineral food additives in the technology of hard-smoked sausages
- Autorzy:
-
Kuprina, Elena E.
Murashev, Sergey V.
Gorlach, Elena A.
Abramzon, Valeria V.
Demidov, Pavel I.
Grishina, Evgenia S.
Kostyleva, Anastasia K.
Treydenfeld, Diana S. - Powiązania:
- https://bibliotekanauki.pl/articles/1034348.pdf
- Data publikacji:
- 2019
- Wydawca:
- Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
- Tematy:
-
"Hizitel"
calcium
chitin-mineral substance
dietary supplement
nutritional and biological value
shelf life - Opis:
- The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.
- Źródło:
-
Progress on Chemistry and Application of Chitin and its Derivatives; 2019, 24; 96-105
1896-5644 - Pojawia się w:
- Progress on Chemistry and Application of Chitin and its Derivatives
- Dostawca treści:
- Biblioteka Nauki
Artykuł