Перегляд за Автор "Zhuk, Viktoriya"

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  • Ескіз
    Документ
    Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products
    (2020) Shevchenko (Kishenko), Iryna; Zhuk, Viktoriya; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
    The 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.