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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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Autori principali: S. Danylenko, O. Naumenko, T. Ryzhkova, V. Fediaiev, S. Verbytskyi, Ts. Korol
Natura: Artigo
Lingua:Inglês
Pubblicazione: Odesa National University of Technology 2022-09-01
Serie:Harčova Nauka ì Tehnologìâ
Soggetti:
fermentation
beef
pork
meat products
dry-cured sausages
enzyme preparations
bacterial preparations
proteolysis
amino acid composition
Accesso online:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2416
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