Melnichenko, GeorgiiHutsalo, InnaKovaleva, Svetlana2017-09-142017-09-142017Melnichenko, 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. 51https://dspace.nuft.edu.ua/handle/123456789/25873Addition 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.enкафедра харчової хіміїnon-destructive IR spectroscopymeatwater-retainersodium triphosphateнеруйнівна ІЧ спектроскопіям’ясовологоутримувачтрифосфат натріюнеразрушающая ИК спектроскопиямясовлагоудержательтрифосфат натриякафедра фізикиThesis