Technology development for the production of soy protein supplements in meat products

Technology development for the production of soy protein supplements in meat products

Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.

Bibliographic Details
Main Authors: Fathullaev Abdunabi, Abdumalikov Islomjon, Vakilova Sitora, Ruzmatov Mirakhmad, Temurov Temurbek
Format: Article
Language:English
Published: EDP Sciences 2021-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/20/e3sconf_emmft2020_02019.pdf
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spelling doaj-4624dffc20004905b318d7ca0bcde4452021-04-06T13:49:34ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012440201910.1051/e3sconf/202124402019e3sconf_emmft2020_02019Technology development for the production of soy protein supplements in meat productsFathullaev Abdunabi0Abdumalikov Islomjon1Vakilova Sitora2Ruzmatov Mirakhmad3Temurov Temurbek4Tashkent State Agrarian UniversityTashkent State Agrarian UniversityTashkent State Agrarian UniversityTashkent State Agrarian UniversityTashkent State Agrarian UniversityFunctional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/20/e3sconf_emmft2020_02019.pdf
collection DOAJ
language English
format Article
sources DOAJ
author Fathullaev Abdunabi
Abdumalikov Islomjon
Vakilova Sitora
Ruzmatov Mirakhmad
Temurov Temurbek
spellingShingle Fathullaev Abdunabi
Abdumalikov Islomjon
Vakilova Sitora
Ruzmatov Mirakhmad
Temurov Temurbek
Technology development for the production of soy protein supplements in meat products
E3S Web of Conferences
author_facet Fathullaev Abdunabi
Abdumalikov Islomjon
Vakilova Sitora
Ruzmatov Mirakhmad
Temurov Temurbek
author_sort Fathullaev Abdunabi
title Technology development for the production of soy protein supplements in meat products
title_short Technology development for the production of soy protein supplements in meat products
title_full Technology development for the production of soy protein supplements in meat products
title_fullStr Technology development for the production of soy protein supplements in meat products
title_full_unstemmed Technology development for the production of soy protein supplements in meat products
title_sort technology development for the production of soy protein supplements in meat products
publisher EDP Sciences
series E3S Web of Conferences
issn 2267-1242
publishDate 2021-01-01
description Functional properties of traditional soy concentrate and its analogue were investigated in this paper. Besides that, a comparative analysis of functional-technological, structural mechanical properties and quality traits of thermally treated ground meat systems was carried out and deeply examined.
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/20/e3sconf_emmft2020_02019.pdf
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AT abdumalikovislomjon technologydevelopmentfortheproductionofsoyproteinsupplementsinmeatproducts
AT vakilovasitora technologydevelopmentfortheproductionofsoyproteinsupplementsinmeatproducts
AT ruzmatovmirakhmad technologydevelopmentfortheproductionofsoyproteinsupplementsinmeatproducts
AT temurovtemurbek technologydevelopmentfortheproductionofsoyproteinsupplementsinmeatproducts
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