Moscow, Moscow, Russian Federation
Moscow, Russian Federation
The influence of the type (fish, pork, beef, chicken) and concentration (5, 10 and 15 %) of collagen on the structural and mechanical properties of sour cream products was studied. The best samples can be considered a sour cream product with the addition of fish and beef collagen at a concentration of 5 %. Samples with the addition of collagen of animal origin at a concentration of 10 % had a tendency to viscous flow. A description of the structural-mechanical type of sour cream products is obtained, confirming their tendency to viscous-plastic flow.
sour cream product, collagen, structural and mechanical parameters, deformation profile, relaxation
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