TECHNOLOGY FEATURES OF NaCl APPLICATION FOR MEAT PRODUCTS MANUFACTURING

TECHNOLOGY FEATURES OF NaCl APPLICATION FOR MEAT PRODUCTS MANUFACTURING

NaCl (table salt) - the most common type of food processing additives, multifunctional action. Sodium chloride improves the organoleptic characteristics of meat products, regulates biochemical processes, has a significant impact on the functional and technological properties (ECS) of the main struct...

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Bibliographic Details
Main Authors: Valentin Ivanovich Shipulin, Alexander Ivanovich Zharinov
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-10-01
Series:Современная наука и инновации
Subjects:
хлористый натрий
здоровье человека
способы посола
мясные продукты
sodium chloride
human health
salting methods
meat products
Online Access:https://msi.elpub.ru/jour/article/view/655
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Summary:NaCl (table salt) - the most common type of food processing additives, multifunctional action. Sodium chloride improves the organoleptic characteristics of meat products, regulates biochemical processes, has a significant impact on the functional and technological properties (ECS) of the main structure of proteins and polysaccharides, colloidal chemical state of meat disperse systems, exhibits a preservative effect. The mass fraction of table salt in finished meat products is from 0.8 to 6-7 %.
ISSN:2307-910X

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