STABILIZIATION OF THE QUALITY INDICATORS OF FROZEN SEMI-PREPARED PRODUCTS CONTAINING MECHANICALLY DEBONED POULTRY MEAT
The article is devoted to the study of the effect of carboxymethylcellulose on the stabilization of the quality indicators of frozen semi-finished products containing poultry mechanical deboning. The results of studying the sorption properties of carboxymethylcellulose, the rheological characteristics of its solutions, as well as the influence of the polysaccharide on the features of the process of crystal formation in protein systems are presented.