RT Journal Article
T1 Raw poultry meatballs with soya flour: Shelf life and nutritional value
A1 Sholpan, Amanova
A1 Lamas Freire, Alexandre
A1 Cepeda Sáez, Alberto
A1 Franco Abuín, Carlos Manuel
K1 Soya flour
K1 Chicken
K1 Meatballs
K1 Nutritional value
K1 Predictive microbiology
K1 Shelf life
AB Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
PB Kemerovo State University
SN 2308-4057
YR 2019
FD 2019
LK http://hdl.handle.net/10347/20935
UL http://hdl.handle.net/10347/20935
LA eng
NO Sholpan, Amanova. (2019). Raw poultry meatballs with soya flour: Shelf life and nutritional value. Foods and Raw Materials. vol. 7, n. 2, 396-402
DS Minerva
RD 25 abr 2026