БУРЯК, ПОПЕРЕДНЬО ОБРОБЛЕНИЙ ЗАМОРОЖУВАННЯМ-РОЗМОРОЖУВАННЯМ, ЯК ДЖЕРЕЛО НІТРИТІВ В ІТАЛІЙСЬКІЙ САЛЯМІ, ЗБАГАЧЕНІЙ АЛЬТЕРНАТИВНИМИ БІЛКАМИ
Ключові слова:
європейська кухня, м’ясні вироби, альтернативний білок, харчовий барвник, нульовий голод, здорова дієтаАнотація
Ферментовані сушені ковбаси є стародавнім способом консервування м’яса в Європі. Для покращення дозрівання, органолептичних та мікробіологічних показників до салямі додають нітрити. Свіжий буряк є стійким джерелом нітратів, а нова технологія його сушіння включає попередню обробку заморожуванням-розморожуванням та сонячну енергію, що є кліматично-нейтральним рішенням для харчової промисловості. Однак такий напівфабрикат із буряку не використовується як джерело нітритів у технології Італійської салямі, збагаченої альтернативними білками. Результати досліджень показали ефективність використання буряку як джерела нітритів і покращення органолептики та мікробіології салямі.
Завантажити
Посилання
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