title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÑÐ±Ð»ÐµÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð±ÑÑÑÑ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»ÐµÐ¹ ÑÐµÐ¼ÐµÐ¹ÑÑÐ²Ð° Fucaceae
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 chopped semi-finished turkey products with the addition of brown algae from the Fucaceae family
Creators: name: ÐÐ°ÑÐ¿Ð¾Ð²Ð°, Ð¯Ð½Ð°
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: 2024
Subjects: ÑÑÐºÑÑ
Ð¼ÑÑÐ¾ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
ÑÑÐ±Ð»ÐµÐ½ÑÐ¹ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
Ascophyllum nodosum
Fucus vesiculosus
fucus
turkey meat
chopped semi-finished product

description: Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸Ð·ÑÑÐ°ÐµÑÑÑ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÑÑÑ Ð²Ð¾Ð´Ð¾ÑÐ¾ÑÐ»ÐµÐ¹ ÑÐµÐ¼ÐµÐ¹ÑÑÐ²Ð° ÑÑÐºÑÑÐ¾Ð²ÑÑ (Ascophyllum nodosum Ð¸ Fucus vesiculosus) Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÑÐ±Ð»ÐµÐ½Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐµÐº Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÑÐºÑÑÐ°, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÐµÐ³Ð¾ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², Ð²ÐºÐ»ÑÑÐ°Ñ Ð²Ð¾Ð´Ð¾ÑÐ´ÐµÑÐ¶Ð¸Ð²Ð°ÑÑÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ, Ð¶Ð¸ÑÐ¾ÑÐ´ÐµÑÐ¶Ð¸Ð²Ð°ÑÑÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ, Ð°Ð´Ð³ÐµÐ·Ð¸Ñ Ð¸ Ð²ÑÐ·ÐºÐ¾ÑÑÑ. ÐÐ·ÑÑÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐºÑÑÐ° Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð³Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ°, ÑÐ°ÐºÐ¸Ðµ ÐºÐ°Ðº Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ², Ð¿Ð¾ÑÐµÑÐ¸ Ð¿ÑÐ¸ ÑÐµÑÐ¼Ð¾Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐµ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð¹Ð¾Ð´Ð° Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°. ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÑÐºÑÑÐ° ÑÐ»ÑÑÑÐ°ÐµÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ° Ð¸ Ð¿Ð¾Ð²ÑÑÐ°ÐµÑ ÐµÐ³Ð¾ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÐ½Ð½Ð¾ÑÑÑ. Ð Ð°Ð±Ð¾ÑÐ° Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð° Ð½Ð° ÑÐ°ÑÑÐ¸ÑÐµÐ½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð¸Ðµ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ðº Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð¼Ñ Ð¸ ÑÐ±Ð°Ð»Ð°Ð½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¼Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÐ»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÐ°ÐºÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ, ÐºÐ°Ðº eLIBRARY.RU, Elsevier ScienceDirect, Springer, Wiley Online Library, ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½Ð°Ñ Ð±Ð¸Ð±Ð»Ð¸Ð¾ÑÐµÐºÐ° Ð¡ÐÐ±ÐÐ£, ÐÐ°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð°Ñ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½Ð°Ñ Ð±Ð¸Ð±Ð»Ð¸Ð¾ÑÐµÐºÐ° (ÐÐ­Ð), Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ°Ñ Ð³Ð¾ÑÑÐ´Ð°ÑÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð±Ð¸Ð±Ð»Ð¸Ð¾ÑÐµÐºÐ° (Ð ÐÐ), Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½ÑÐ¹ ÑÐ¾Ð½Ð´ Ð¿ÑÐ°Ð²Ð¾Ð²Ð¾Ð¹ Ð¸ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ ÑÐ¿ÑÐ°Ð²Ð¾ÑÐ½ÑÑ ÑÐ¸ÑÑÐµÐ¼ Â«ÐÐ¾Ð´ÐµÐºÑÂ» Ð¸ Â«Ð¢ÐµÑÑÐºÑÐ¿ÐµÑÑÂ». Ð­ÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÐµ Ð´Ð°Ð½Ð½ÑÐµ Ð±ÑÐ»Ð¸ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel, MATLAB.
description: The final qualification work explores the potential of using brown algae from the Fucaceae family (Ascophyllum nodosum and Fucus vesiculosus) in the production of meat semi-finished products. A technology for chopped turkey semi-finished products with the addition of fucus was developed, and a comprehensive study of its functional and technological properties was conducted, including water-holding capacity, fat-holding capacity, adhesion, and viscosity. The effect of fucus on the physicochemical characteristics of the finished semi-finished product was studied, such as the dry matter content, thermal processing losses, iodine content, and organoleptic properties. The results showed that the addition of fucus improves the functional and technological properties of the semi-finished product and enhances its nutritional value. The work aims to expand the range of functional food products and meet modern demands for healthy and balanced nutrition. Databases such as eLIBRARY.RU, Elsevier ScienceDirect, Springer, Wiley Online Library, the SPbPU Electronic Library, the National Electronic Library (NEL), the Russian State Library (RSL), the electronic legal and regulatory documentation systems Â«KodeksÂ» and Â«TechexpertÂ» were used as a literature review. Experimental data were statistically processed using Microsoft Excel and MATLAB.