THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN

THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN

Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products. Th...

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Bibliographic Details
Main Authors: S. Danylenko, O. Naumenko, T. Ryzhkova, V. Fediaiev, S. Verbytskyi, Ts. Korol
Format: Article
Language:English
Published: Odesa National University of Technology 2022-09-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
fermentation
beef
pork
meat products
dry-cured sausages
enzyme preparations
bacterial preparations
proteolysis
amino acid composition
Online Access:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2416

Internet

https://journals.ontu.edu.ua/index.php/foodtech/article/view/2416

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