Quality and safety of preserves from the Black Sea rapana meat

Authors

  • Tetiana LEBSKAYA Kyiv National University of Trade and Economics
  • Yurij PAVLUCHENKO Kyiv National University of Trade and Economics
  • Oksana MOISIIENKO Kyiv National University of Trade and Economics

Keywords:

rapana meat, spicy aromatic root crops, quality indicators, product safety, storage.

Abstract

The regularities of ripening of preserves from meat of black sea rapana with spicyaromatic root crops in marinade filling were studied. It was shown that preserves could be stored for 3 months at a temperature of 0 to +5 °C according to a set of ripening and safety parameters.

Author Biographies

Tetiana LEBSKAYA, Kyiv National University of Trade and Economics

Doctor of Technical Sciences, Professor

Yurij PAVLUCHENKO, Kyiv National University of Trade and Economics

PhD in Technical Sciences, Associate Professor

Oksana MOISIIENKO, Kyiv National University of Trade and Economics

Senior lecturer

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Published

2017-12-15

How to Cite

LEBSKAYA, T., PAVLUCHENKO, Y., & MOISIIENKO, O. (2017). Quality and safety of preserves from the Black Sea rapana meat. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 24(2), 66–76. etrieved from https://journals.knute.edu.ua/commodities-and-markets/article/view/1163

Issue

Section

RESEARCHES OF FOODSTUFF’S QUALITY