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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 hypoallergenic products from turkey meat for catering in educational institutions
Creators: name: ÐÐµÐ¶Ð°Ð½Ð¾Ð²Ð°, Ð ÐµÐ³Ð¸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: 2020
Subjects: Ð¼ÑÑÐ¾ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
Ð³Ð¸Ð¿Ð¾Ð°Ð»Ð»ÐµÑÐ³ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
ÐºÐ¾Ð¼Ð±Ð¸Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐºÐ¾Ð»ÑÐ½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
turkey meat
hypoallergenic products
combined products
school food

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description: 141 pages., 18 figures, 54 tables, 4 ppendices. Theme of final qualification work: "Development of hypoallergenic products from turkey meat for catering in educational institutions." This work is devoted to the study of the properties of turkey meat and the development of formulations of hypoallergenic products for nutrition in educational institutions. Tasks that were solved during the study: 1. Optimization of developed products from turkey meat by amino acid and mineral compositions; 2. Study of the influence of the prescription composition on the safety of food substances during the heat treatment of chopped turkey meat products; 3. Assessment of the quality of finished products from turkey meat. In the final qualification work, issues of improving the assortment in educa-tional institutions for children with food allergic diseases are considered. Studies have been conducted showing which foods most often have a food allergy in child-ren. Based on them, turkey meat was selected as the main hypoallergenic product. An analysis of the available assortment of dishes and food items in school canteens was also carried out. As a result, a number of formulations for hypoallergenic products from turkey meat have been developed. The optimization of their amino acid and mineral compositions. The influence of the prescription composition on the safety of food substances during heat treatment was studied, and an organoleptic evaluation of finished hypoallergenic products from turkey meat was carried out. Based on the studies, technological documentation developed by TU and TI was developed.