Determination of presence of the water-retainer sodium triphosphate in minced meat with method of near-IR spectroscopy
Дата
2017
ORCID
DOI
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Назва журналу
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Назва тому
Видавець
Анотація
Addition of sodium triphosphate (E451) to meat semi-finished products improves the moisture-absorbing properties of muscle tissue, but worsens the absorption of calcium by human body. Therefore, content of sodium triphosphate must be controled. This express method of non-destructive IR spectroscopy, provided that the spectrograph has been pre-calibrated, allows to detect objectively the presence o f sodium triphosphate (E451) in minced meat.
Опис
Ключові слова
кафедра харчової хімії, non-destructive IR spectroscopy, meat, water-retainer, sodium triphosphate, неруйнівна ІЧ спектроскопія, м’ясо, вологоутримувач, трифосфат натрію, неразрушающая ИК спектроскопия, мясо, влагоудержатель, трифосфат натрия, кафедра фізики та професійної безпеки
Бібліографічний опис
Melnichenko, G. Determination of presence of the water-retainer sodium triphosphate in minced meat with method of near-IR spectroscopy / G. Melnichenko, I. Hutsalo, S. Kovaleva // Youth scientific achievem ents to the 21st century nutrition problem solution : 83 International scientific conference o f young scientist and students, April 5-6, 2017. - Part 2. - Kyiv :NUFT, 2017. - P. 51