ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Raw poultry meatballs with soya flour: Shelf life and nutritional value

Аннотация
Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
Ключевые слова
Soya flour , chicken , meatballs , nutritional value , predictive microbiology , shelf life
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Как цитировать?
Raw poultry meatballs with soya flour: Shelf life and nutritional value. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 396-402
DOI
http://doi.org/10.21603/2308-4057-2019-2-396-402
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
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