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Федеральное государственное бюджетное научное учреждение
«ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР ПИЩЕВЫХ СИСТЕМ
ИМ. В.М.ГОРБАТОВА»
Российской Академии Наук

УДК 637.52: 637.5.05
Библ. 46.

DOI: 10.21323/2071-2499-2019-1-44-47

Влияние моно- и дивалентных солей на физико-химические свойства мяса и мясной продукции

Туниева Е.К., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: влагосвязывающая способность, хлорид натрия, солезаменители, летучие вещества,
Реферат:
Посол мяса – один из основных технологических процессов производства всех видов мясной продукции. Выбор посолочных ингредиентов определяет формирование основных технологических характеристик мяса – рН, влагосвязывающей способности, активности воды, цветовых характеристик и др. Представлен обзор научно-технической литературы о влиянии поваренной соли и ее заменителей на формирование технологических показателей мяса и качество мясной продукции, в т.ч. профиль летучих веществ, обуславливающий аромат готовых продуктов.


The influence of mono- and bivalent salts on physico-chemical properties of meat and meat products

Tunieva E.K.
Gorbatov Research Center for Food Systems
Key words: sodium chloride, salt substitutes, water holding capacity, volatile components
Summary:
Meat salting is one of the main technological processes of production of all types of meat products. The choice of salt ingredients determines the formation of the main technological characteristics of meat – pH, water holding capacity, water activity, color characteristics, etc. The article presents a review of scientific and technical literature on the impact of salt and its substitutes on the formation of technological parameters of meat and quality of meat products, including the profile of volatile components, causing the aroma of finished products.


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Контакты:

Туниева Елена Карленовна
e.tunieva@fncps.ru

Для цитирования:

Туниева, Е.К. Влияние моно- и дивалентных солей на физико-химические свойства мяса и мясной продукции / Е.К. Туниева // Все о мясе. – 2019. – № 1. – С. 44-47.

For citation:

Tunieva, E.K. The influence of mono- and bivalent salts on physico-chemical properties of meat and meat products / E.K. Tunieva // Vsyo o myase. – 2019. – № 1. – Р. 44-47.





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