title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for minced poultry meat products with the addition of brewers spent grain
Creators: name: Ð¡ÐºÐ»ÑÑÐ¾Ð², ÐÐ°ÐºÑÐ¸Ð¼
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¿Ð¸Ð²Ð½Ð°Ñ Ð´ÑÐ¾Ð±Ð¸Ð½Ð°
Ð¼ÑÑÐ¾ Ð¼ÐµÑ Ð°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±Ð²Ð°Ð»ÐºÐ¸
Ð¼ÑÑÐ¾ Ð¿ÑÐ¸ÑÑ
Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ
ÑÐ¿ÑÑÐ³Ð¾ÑÑÑ
brewerâs spent grain
mechanically separated meat
poultry meat
food value
elasticity

description: Ð Ð½Ð°ÑÑÐ½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð»Ñ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÐ½ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ Ð² Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±Ð²Ð°Ð»ÐºÐ¸ Ð´Ð»Ñ Ð·Ð°Ð¼ÐµÐ½Ñ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ ÑÐ²ÑÐ·ÑÑÑÐµÐ³Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ°, Ð¸ ÐµÐ³Ð¾ Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ³Ð¾ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐµÐ½ÐºÐ° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼Ð¸ Ð¿ÑÐ¾ÑÐµÐ½ÑÐ½ÑÐ¼Ð¸ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÑÐ¼Ð¸ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ. 2. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÐÐÐ Ð¸ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ. 3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÐ¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð°Ð½Ð°Ð»Ð¸Ð·Ð¾Ð², Ð´Ð»Ñ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ¶Ð´ÐµÐ½Ð¸Ñ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼Ð¸ Ð¿ÑÐ¾ÑÐµÐ½ÑÐ½ÑÐ¼Ð¸ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÑÐ¼Ð¸ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐÐÐÐ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ, Ð´Ð»Ñ Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ³Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸. 5. Ð Ð°ÑÑÐµÑ Ð°Ð¼Ð¸Ð½Ð¾ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐºÐ¾Ñ, Ð¿Ð¸ÑÐµÐ²Ð°Ñ Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸Ð· ÐÐÐ Ð¿ÑÐ¸ÑÑ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¾Ð¿ÑÑÐ¾Ð², Ð±ÑÐ»Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ Ð¿ÑÐ¾ÑÐµÐ½ÑÐ½Ð¾Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð¿Ð¸Ð²Ð½Ð¾Ð¹ Ð´ÑÐ¾Ð±Ð¸Ð½Ñ Ð² Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¾Ð±Ð²Ð°Ð»ÐºÐ¸ Ð´Ð»Ñ Ð·Ð°Ð¼ÐµÐ½Ñ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð¸ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: ÐµLIBRARY.RU, Elsevier ScienceDirect, Scopus, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ, Cyberleninka. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel, MATLAB.
description: The research presented in this scientific work aims to determine the optimal percentage of brewers spent grain in semi-finished products based on mechanically deboned poultry meat, as a replacement for wheat flour as a binding component, and its further enrichment. The following objectives were addressed during the research: 1. Evaluation of organoleptic properties of semi-finished products with different percentages of brewers spent grain. 2. Study of physicochemical properties of mechanically deboned poultry meat and brewers spent grain. 3. Investigation of rheological and microbiological analyses to confirm the stability and safety of semi-finished products with different percentages of brewers spent grain. 4. Development of a recipe for semi-finished products based on mechanically deboned poultry meat with the addition of brewers spent grain for further production and implementation. 5. Calculation of the amino acid score, nutritional value, and biological value of the final semi-finished product made from mechanically deboned poultry meat with the addition of brewers spent grain. Based on the conducted experiments, the optimal percentage of brewers spent grain in semi-finished products based on mechanically deboned poultry meat was determined for replacing wheat flour and enriching the semi-finished product. During the literature review, the following databases were used: eLIBRARY.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus, Cyberleninka. Statistical analysis of experimental data was performed using Microsoft Excel and MATLAB software packages.â