title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ½ÑÐºÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ
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: The use of bioprotective crops in poultry meat snack technology
Creators: name: ÐÐ°ÑÐ¸ÑÐ¾Ð²Ð°, ÐÐ½Ð¸ÑÐ°
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: Ð¢ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÐºÑÑÐ¸Ð½ÑÐµ ÑÐ½ÑÐºÐ¸
Ð¼ÑÑÐ½ÑÐµ ÑÐ½ÑÐºÐ¸
Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐµ ÐºÑÐ»ÑÑÑÑÑ
Ð¿ÑÑÐ½Ð¾-Ð°ÑÐ¾Ð¼Ð°ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¾Ð¼Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¸
chicken snaces
meat snacks
bio-protective cultures
spicy aromatic compositions

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description: 61 pages, 12 tables, 12 pictures. Theme of final qualification work: Â«The use of bioprotective crops in poul-try meat snack technologyÂ». The work is devoted to the study of the possibility of using bioprotective crops in poultry meat snack technology, the development of modes for salting and drying chicken fillet to effectively increase shelf life in cold storage. The use of bioprotective cultures of microorganisms in the production of meat snacks is justified. The viability of Lactobacillus curvatus microorganisms in curing environments was studied. The mode of wet salting of chicken fillet using additives of bioprotective cul-tures of Lactobacillus curvatus has been developed. The drying modes of salted chicken fillet with additives of bioprotective crops were studied. Formulated chicken snacks with a salt content of 2.2%. A spice composition has been chosen that improves the sensory characteristics of chicken snacks. The use of ground black pepper, basil and ground coriander gives the finished prod-uct a pleasant taste and smell. Ready-made snacks are low-calorie, which allows you to use them in diet food. The trace element composition is represented by a high content of potassium, phosphorus, sodium. The influence of bioprotective crops on the shelf life of chicken snacks in vacuum polymer packaging at a temperature of (4Â±2)Â°C was studied. It was found that the preparation Lactobacillus curvatus is effective for prolonging the shelf life of poultry meat snacks, which is confirmed by a decrease in the dynam-ics of the accumulation of protein breakdown products relative to the control sample. According to the results of the study, the recommended shelf life for cold storage of chicken snacks at a temperature of (4Â±2)Â°C is 28 days.