DEVELOPMENT OF TECHNOLOGY FOR IODINE MEAT PRODUCTS
Abstract
The data of studies on the use of seaweed in the production of meat products in the shell functionality. The optimal processing methods for the enrichment of the meat product with an organic iodine. Recipe developed production of meat products containing iodine .
Keywords
йод,
мясной полуфабрикат,
морская капуста,
ламинария,
купаты,
iodine,
semi-finished meat ,
seaweed ,
kelp ,
kupaty
About the Authors
Elena Y. Maslova
Belgorod state agricultural Academy named Gorin
Russian Federation
Russian Federation
Nadegda P. Salatkova
Belgorod state agricultural Academy named Gorin
Russian Federation
Russian Federation
Marina V. Kaledina
Belgorod state agricultural Academy named Gorin
Russian Federation
Russian Federation
Natalia D. Lupandina
NCFU
Russian Federation
Russian Federation
References
1. Антипова Л. В. Методы исследования мяса и мясных продуктов // Методы исследования мяса и мясных продуктов. М.: Колос, 2001. 376 с.
2. Лузан В. Н. Использование йодида калия при производстве фаршевых мясных продуктов // Мясная индустрия. 2003. № 10.
3. Цыб А. Ф. Новые подходы к решению проблемы ликвидации йоддефицитных состояний // Пищевая промышленность. 2004. № 12.
Review
For citations:
Maslova E.Y., Salatkova N.P., Kaledina M.V., Lupandina N.D. DEVELOPMENT OF TECHNOLOGY FOR IODINE MEAT PRODUCTS. Newsletter of North-Caucasus Federal University. 2014;(1):89-93. (In Russ.)
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