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