Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Features change the hue of a boiled sausage products arising under the influence of betulin

UDC 644-4

Features change the hue of a boiled sausage products arising under the influence of betulin

Murashev S.V., Petukhova D.B., Svetlichnaya V.D.

Formation of color of cooked sausage products is complex and challenging technological task. Receives the results of the use for this purpose of nitrite depends on a clear run mode temperature treatment of cooked sausages. Furthermore, even with temperature conditions greatly influence the quality and color stability, antioxidants provide input to the formulation of sausage and sausage pH. However, if the temperature modes of processing of cooked sausages reliably determined, the improvement of methods for the use of antioxidants will help to achieve better results getting color of cooked sausages. It is possible as a combination of water and fat soluble antioxidants, and other techniques.This paper presents the results of studies on the use of betulin for forming the color of cooked sausages. Of the three characteristics of color hue, brightness and saturation data are given hue.
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Keywords: boiled sausage, antioxidants, color sausages, betulin, hue.

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