ANTIXIDATIVE PROPETIES OF "VI-STABI 250" AND ITS EFFECT ON QUALITY OF COOKED SAUSAGES FROM PSE MEAT
Stabilizer influence «Vi-Stabi 250» on spectral characteristics of modelling forcemeats from low-fat pork, indicators of colour Lab, the maintenance of the general both NO-pigments and stability of colouring of modelling boiled sausages is studied. It is established that in the presence of the stabilizer reflective ability of samples in the field of absorption metmyoglobin and growth of factor R in the field of lengths of the waves corresponding myoglobin and oxytmyoglobin increases. Stabilizer introduction in structure of modelling forcemeats of boiled sausages increases value of a redness and reduces a share of a yellow component of colour.