RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS

The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, has been developed. The results of research confirm...

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Autores principales:	Iryna SHEVCHENKO, Viktoriya ZHUK, Galyna POLISHCHUK, Tatyana OSMAK
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	biopolymer complex meat systems proteins sweet potato staphylococcus carnosusstarter culture coloring restructured ham product Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a58
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spelling	oai:doaj.org-article:26bbf65e9b4b4b2893abffd90aa45a582021-12-02T19:27:22ZRESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS2068-66092559-6381https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a582020-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/707/638https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, has been developed. The results of research confirmed the advantages of using the developed biopolymer complex, which consists of increasing water retention capability, fat-holding capacity and stabilize the physico-chemical parameters of meat products. 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 by applying a new kind of natural color stabilizer. The results of the study have practical importance and will help to expand the range of restructured ham products with natural ingredients.Iryna SHEVCHENKOViktoriya ZHUKGalyna POLISHCHUKTatyana OSMAKStefan cel Mare University of Suceavaarticlebiopolymer complexmeat systemsproteinssweet potatostaphylococcus carnosusstarter culturecoloringrestructured ham productFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 1, Pp 76-83 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	biopolymer complex meat systems proteins sweet potato staphylococcus carnosusstarter culture coloring restructured ham product Food processing and manufacture TP368-456
spellingShingle	biopolymer complex meat systems proteins sweet potato staphylococcus carnosusstarter culture coloring restructured ham product Food processing and manufacture TP368-456 Iryna SHEVCHENKO Viktoriya ZHUK Galyna POLISHCHUK Tatyana OSMAK RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
description	The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, has been developed. The results of research confirmed the advantages of using the developed biopolymer complex, which consists of increasing water retention capability, fat-holding capacity and stabilize the physico-chemical parameters of meat products. 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 by applying a new kind of natural color stabilizer. The results of the study have practical importance and will help to expand the range of restructured ham products with natural ingredients.
format	article
author	Iryna SHEVCHENKO Viktoriya ZHUK Galyna POLISHCHUK Tatyana OSMAK
author_facet	Iryna SHEVCHENKO Viktoriya ZHUK Galyna POLISHCHUK Tatyana OSMAK
author_sort	Iryna SHEVCHENKO
title	RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
title_short	RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
title_full	RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
title_fullStr	RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
title_full_unstemmed	RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
title_sort	research on the functional-technological properties of protein complex and natural color in the composition of restructured ham products
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a58
work_keys_str_mv	AT irynashevchenko researchonthefunctionaltechnologicalpropertiesofproteincomplexandnaturalcolorinthecompositionofrestructuredhamproducts AT viktoriyazhuk researchonthefunctionaltechnologicalpropertiesofproteincomplexandnaturalcolorinthecompositionofrestructuredhamproducts AT galynapolishchuk researchonthefunctionaltechnologicalpropertiesofproteincomplexandnaturalcolorinthecompositionofrestructuredhamproducts AT tatyanaosmak researchonthefunctionaltechnologicalpropertiesofproteincomplexandnaturalcolorinthecompositionofrestructuredhamproducts
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RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS

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