COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

Article English OPEN
V. B. Krylova; T. V. Gustova;
(2017)
  • Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute
  • Journal: Teoriâ i Praktika Pererabotki Mâsa (issn: 2414-438X, eissn: 2414-441X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.21323/2414-438X-2017-2-1-37-46
  • Subject: canned foods | TP368-456 | protein | pasteurization | destruction | Food processing and manufacture
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a pr... View more
Share - Bookmark