RESEARCH OF EFFECT OF ACTIVATED WATER SOLUTIONS ON THE QUALITY OF CHOPPED CONVENIENCE MEAT

Authors

  • L. Voitsekhivska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Lyzova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Schelckova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Borsolyuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

electrochemically activated aqueous solutions, anolyte, catholyte, steaks, water activity, physico-chemical parameters, rheological properties

Abstract

Efficiency of the use of electrochemically activated water as a "barrier" in the production of chopped convenience meat was determined. The positive effect of catholyte on the quality of the steaks for 2 days of storage was revealed.

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References

Борисенко, А.А. Влияние активированных растворов на активность ферментов / А.А. Борисенко, Т.В. Тетерятникова, Л.А. Борисенко [и др.] // Материалы научно-технической конференции по результатам работы аспирантов и студентов Северо-Кавказского государственного технического университета за 2000 год. – Ставрополь, СевКавГТУ, 2001.

Дыдыкин, А.С. Теоретические основы и практическое применение электохимической активации воды / А.С. Дыдыкин, П.А. Афанасьев, А.Н. Богатырев, А.А.Стехин //Мясная индустрия – 2012. – № 1. – С 44-46.

Федоров, М.В. Влияние электроактивированных жидких сред на остаточное содержание нитрита натрия в мясопродуктах из сырья с нетрадиционным ходом автолиза / М.В. Федоров, Е.И. Першина, О.С. Прибытова, Н.В.Тихонова // Ползуновский вестник. – 2013. – № 4-4. – С. 239-242.

Шамнаева, Е.А. Исследование процесса получения активированных жидких систем и их использование для производства изделий из мяса птицы: дис….канд. техн. наук: 05.18.12, 05.18.04 / Шамнаева Елена Анатольевна; СевКавГТУ. – Ставрополь, 2005. – 209 с.

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Published

2016-06-25

How to Cite

Voitsekhivska, L., Lyzova, V., Schelckova Т., & Borsolyuk, L. (2016). RESEARCH OF EFFECT OF ACTIVATED WATER SOLUTIONS ON THE QUALITY OF CHOPPED CONVENIENCE MEAT. FOOD RESOURCES, 4(06), 176–180. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/306

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

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