IMPROVEMENT OF BIOTECHNOLOGY SMOKED-COOKED BALYK WITH THE USE OF A BACTERIAL PREPARATION BACTOFERM CS-300 AND COMPOSITION OF MULTI-COMPONENT BRINE

Authors

  • L. Bal-Prilipko National University of life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • Е. Starkova National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

Keywords:

біотехнологія, денітрифікуючі мікроорганізми, розсіл, копчено–варений балик, якість, безпечність

Abstract

The article analyzes the state of consumption of meat products by Ukraine's population,presents the complex researches results of raw meat within salting process under the influenceof multicomponent of the brine and the bacterial preparation, which consist of denitrifyingmicroorganisms Staphylococcus sarnosus and Staphylococcus carnosus ssp. utilis.

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References

Современные тенденции применения стартових культур в мясной промьішленности АПК [Баль-Прилипко Л.В., Леонова Б.І., Старкова Е.Р., Машенцева Н.] // Продовольча індустрія АПК. – 2015. – № 4. – С. 4-8.

Баль-Прилипко Л.В. Активовані водні середовища у технології м'ясних продуктів / Л.В. Баль-Прилипко, Б.І. Леонова // Продовольча індустрія АПК. –2012. – № 1. – С. 22-26.

Орешкин Е.Ф. Водоудерживающая способность мяса и пути ее повьішения [Текст]:/ Е.Ф. Орешкин, М.А. Борисова // Обзорная информация. – М.: АгроНИШЗИММП. – 1998. – 52 с.

Бывальцев А.И. Свойства активированной воды и ее использование в пищевой технологии / А.И. Бывальцев, Г.О.Магомедов, В.А. Бывальцев // Хранение и переработка сельхозсырья. – 2008. – № 7. – С. 49-53.

Баль-Прилипко Л.В. Інноваційні технології якісних та безпечних м’ясних виробів: монографія / Баль-Прилипко Л.В. – К.: Видавничий центр НУБіП України, 2012. – 207 с.

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Published

2016-12-25

How to Cite

Bal-Prilipko, L., & Starkova Е. (2016). IMPROVEMENT OF BIOTECHNOLOGY SMOKED-COOKED BALYK WITH THE USE OF A BACTERIAL PREPARATION BACTOFERM CS-300 AND COMPOSITION OF MULTI-COMPONENT BRINE. FOOD RESOURCES, 4(07), 22–27. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/251

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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