Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products

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dc.contributor.authorShevchenko (Kishenko), Iryna
dc.contributor.authorZhuk, Viktoriya
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2020-06-15T18:25:59Z
dc.date.available2020-06-15T18:25:59Z
dc.date.issued2020
dc.description.abstractThe possibility of replacement of nitrite used to form color characteristics of meat systems with nitrate in the composition of vegetable raw materials at combination with nitrite-reducing microorganisms has been studied. The vegetable concentrate obtained from sweet potato - potato and the starter culture - Staphylococcus carnosus were used as dye. The possibility of stabilizing the color characteristics of meat raw materials in the process of pickling has been proved.uk_UA
dc.identifier.citationResearch of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products / І. Shevchenko, V. Zhuk, G. Polishchuk, Т. Osmak // Food and Environment Safety. – Volume XIX. – Issue 1. – 2020. – P.76 – 83.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31334
dc.language.isoenuk_UA
dc.subjectbiopolymer complexuk_UA
dc.subjectmeat systemsuk_UA
dc.subjectproteinuk_UA
dc.subjectбілкиuk_UA
dc.subjectбіополімерний комплексuk_UA
dc.subjectм’ясні системиuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleResearch of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham productsuk_UA
dc.typeArticleuk_UA

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