Different heating types effect on biological value traits changing of ready-to-cook products from broiler meat and egg components

Стефанова, И.Л.; Shakhnazarova, L.V.; Klimenkova, A.Yu.; Sorokina, I.M.

doi:10.21323/2071-2499-2020-2-56-60

Cited by 1 publication

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“…The anthocyanin profile is represented mainly by cyanidin-3-galactoside, peonidin-3-glalactoside (Table 9). It is possible to substitute poultry meat with coagulated egg products (egg white, yolk and melange) in amount of 15-25 in the production of semi-finished foods%, which led to creation of whole range of foods with high biological value and low fat content [56][57][58].…”

Section: Ovalbumenmentioning

confidence: 99%

Chicken egg white — characteristics of its properties and the prospects for functional foods development

Стефанова

Klimenkova

Shakhnazarova

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid — gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

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Section: Ovalbumenmentioning

confidence: 99%