Russian Journal of Agricultural and Socio-Economic Sciences (Feb 2012)
INVESTIGATION OF THE EFFECT OF FOOD DYES OF NATURAL ORIGIN ON THE PHYSICO-CHEMICAL PROPERTIES OF COOKED SAUSAGES
Abstract
Presented technology for nutrient food dyes model samples of cooked meat products with the introduction of extracts from currants, grapes and cherries; investigated the biochemical composition of the model samples, determined the content of trace elements and vitamins, and presents the results of the organoleptic analysis of the meat products.