Open Access
Table 3.
Functional-technological properties of meat and vegetable systems and organoleptic indicators of finished products
| Object of study | Content to the mass of the main raw material, % | WRP, % | FHP, % | Organoleptic characteristics of the finished product | |
|---|---|---|---|---|---|
| CNC | FS | ||||
| Control sample | ‐ | ‐ | 70.2 | 71.9 | Specific to this product |
| №1 | 1 | 0.25 | 69.3 | 70.2 | Extraneous smacks and odors are not observed |
| №2 | 1.5 | 0.5 | 70.4 | 71.6 | Extraneous smacks and odors are not observed |
| №3 | 2 | 0.75 | 69.2 | 68.5 | The consistency is denser, faint taste of CNC |
| №4 | 2.5 | 1.25 | 68.9 | 69.1 | Sweet taste of CNC is observed |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.