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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.
Nature of water bonding in hydrated milk-protein systems
(2020) Goncharuk, Elena; Polishchuk, Galyna; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
The nature of the connection and the characteristics of the process of relaxation of clusters and water domains in milk and protein systems was investigated in order to predict their functional and technological properties. Досліджено характер зв’язку та характеристики процесу релаксації кластерів і водних доменів у молочно-білкових системах з метою прогнозування їх функціональних та технологічних властивостей.