Effect of compositions of bacterial preparations on lessening residual content of sodium nitrite

Authors

  • L. Nedorizaniuk
  • О. Franko Institute of Food Resources NAAS
  • L. Voitsekhivska Institute of Food Resources NAAS

Keywords:

fermented whole muscle pork products, bacterial preparation (BP), content of sodium nitrite, nitrozopigmentov

Abstract

A study is undertaken in relation to influence of terms of bacterial preparations on residual sodium nitrite of the fermented wholly a muscular product from pork. It is set that the use of bacterial preparation causes an lowering the sodium nitrite and increase nitrozopigments in the finished product.

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References

Производство мясной продукции на основе биотехнологии / [Лисицын А.Б., Липатов Н.Н., Кудряшов Л.С., Алексахина В.А.]. – М.: ВНИИМП, 2005. – 305 с.

Использование пробиотических культур для производства колбасных изделий / И.С. Хамагаева, И.А. Ханхалаева, Л.И.Заиграева. – Улан-Удэ: Изд-во ВСГТУ. – 2006, 204 с.

Лаптев И.А. Высококачественные мясные изделия без остаточного содержания нитрита натрия / И.А. Лаптев, Н.Г.Машенцева, В.В. Хорольский, А.И. Семёнышева, С.П. Синеокий // Мясная индустрия. – № 12. – 2007. – С. 25-28.

Ветров В.С. Роль микроорганизмов в снижении содержания нитратов в мясопродуктах / В.С. Ветров, О.Н. Анискевич // Пищевая промышленность: наука и технологии. – 2009. – №3 (5). – С. 19-24.

Published

2014-06-25

How to Cite

Nedorizaniuk, L. ., Franko О., & Voitsekhivska, L. . (2014). Effect of compositions of bacterial preparations on lessening residual content of sodium nitrite. FOOD RESOURCES, 2(02), 56–58. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/420

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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