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2018 | 23 | 170 - 178
Article title

FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

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EN
This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.
Contributors
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, elkuprina@yandex.ru
  • Institute of Macromolecular Compounds of the Russian Academy of Sciences
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
  • Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
References
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  • [4] Kachanechai T, Jantawat P, Pichyangkura R; (2008) The influence of chitosan on physico-chemical properties of chicken salt-soluble protein gel. Food hydrocolloids, 22(1), 74-83. Doi: https://doi.org/10.1016/j.foodhyd.2007.04.010
  • [5] Kim Chen Ho, Choi Jand Won at. al. Synthesis of quaternary ammonium derivatives of chitosan and antibacterial activity // Polymer. Bull. 1997. V.38. №4. Р. 387-393. [6] Scriabin KG, Vikhoreva GA, Varlamov VP; (2002) Chitine and chitosan: producing, properties and application. Science, Moscow.
  • [7] Nudga LA, Petrova VA, Ekimov AV Valueva SV, VN Shelegedin Synthesis and bioactive properties of chitosan N-derivatives. // Polymers and polymeric materials. 2005. M.MGTU.S.105-111
  • [8] Nudga LA, Petrova VA, Denisov GA, Petropavlovskii GA Allylation of chitosan .// Zhurn. Applied Chemistry. №1.1991 P.229-232.
  • [9] Antipova LV, Glotova IA, Rogov IA; (2001). Methods of research of meat and meat products. Kolos Publishing House, Moscow.
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bwmeta1.element.psjd-76d49b37-3493-48cf-bf83-a9c2585ef71f
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