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

  • T. Kozlova

Journal volume & issue
Vol. 2, no. 2
pp. 34 – 39

Abstract

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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.

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