Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products
Дата
2020
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
biopolymer complex, meat systems, protein, білки, біополімерний комплекс, м’ясні системи, кафедра технології молока і молочних продуктів, кафедра технології м’яса і м’ясних продуктів
Бібліографічний опис
Research 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.