Determination of the effective concentration of betulin input into the formulation of cooked sausages in brightness
Among the most important technological challenges that must be addressed in the production of cooked sausages is to obtain a stable bright red color. Color products directly dependent on the correct execution of heat treatment, the pH and reducing the input into the formulation sausages. In this paper we proposed a scheme to determine the effective concentration of the reducing agent on the basis of the use of such characteristics as color brightness. It includes the first phase of construction of the correlations between pH and color tone, and the second stage inclusion in the analysis of the concentration reducing agent introduced into the sausage. Properly selected antioxidants will improve the process of color formation and preservation of the color characteristics during storage. This paper presents the results of studies on the effects of betulin on the process of color formation. Of the three characteristics of color hue, luminance and saturation, the data on the brightness.