Asauliak A. The development of technology of sausages with reduced contents of the nitrite

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0410U006238

Thesis Registration Form

0410U006238.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

10-12-2010

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to the scientific reasoning and development of the technology of boiled, half-smoked and raw-cured sausage products with reduced contents of sodium nitrite at the account of purposeful use of the starter cultures. Considering the particularities of each group of sausage product technology, the screening of the starter cultures was organized and the choice of them for each group of sausages was motivated. The possibility of sodium nitrite mass share reduction in boiled sausage with the help of the denitrification culture Staphylococcus carnosus use was determined. The aspects of its use were reasoned and rational shelf life of boiled sausages with reduced nitrite contents was proved.

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Files

АВТОРЕФЕРАТ Асауляк А.В.doc

Дисертація Асауляк А.В..doc

Дисертація Асауляк А.В..doc

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