BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||5|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat
K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), 1090004 Moscow, Russia
2 Belgorod State National Research University, P Sciences, Food Technology Department, 308015 Belgorod, Russia
* Corresponding author: firstname.lastname@example.org
The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained.
© The Authors, published by EDP Sciences, 2021
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