Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well a...

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Bibliographic Details
Main Authors: Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia, Kadyrzhan Makangali
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Applied Sciences
Subjects:
aging
older person
herodietic product
moisture-binding ability
Online Access:https://www.mdpi.com/2076-3417/13/18/10462

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https://www.mdpi.com/2076-3417/13/18/10462

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