Technology development for the production of soy protein supplements in meat products
Abdunabi FathullaevTashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140Islomjon AbdumalikovTashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140Sitora VakilovaTashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140Mirakhmad RuzmatovTashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140Temurbek TemurovTashkent State Agrarian University, University str., 2, Tashkent province, Uzbekistan, 100140
ABI
Abstract
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.
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