Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
318 15 |
Ultima descărcare din IBN: 2024-04-14 19:16 |
Căutarea după subiecte similare conform CZU |
637.523:635.7 (1) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
Plante de grădină. Grădinărit (696) |
SM ISO690:2012 SANDULACHI, Elisaveta, MACARI, Artur, BULGARU, Viorica, GHENDOV-MOŞANU, Aliona, STURZA, Rodica. The role of basil, thyme and tarragon in reducing the content of nitrite in meat products. In: Journal of Engineering Sciences, 2023, vol. 30, nr. 1, pp. 178-186. ISSN 2587-3474. DOI: https://doi.org/10.52326/jes.utm.2023.30(1).15 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Engineering Sciences | ||||||
Volumul 30, Numărul 1 / 2023 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.52326/jes.utm.2023.30(1).15 | ||||||
CZU: 637.523:635.7 | ||||||
Pag. 178-186 | ||||||
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Descarcă PDF | ||||||
Rezumat | ||||||
Reducing the content of nitrites and nitrates in food, including meat and meat products is a current issue. More and more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines the issue of reducing nitrite content in meat products. The role of the basil, thyme and tarragon on nitrites and nitrates content in meat products is presented. The study showed the possibility of reducing the content of nitrites and nitrates in Lacta sausages, by using basil extract (BE 0,1%) by 0.4-0.94%, (BE 0.2%) by 0.80-1.88%. (BE 0.3%) by 1.20-2.82%; by thyme extract (ThE 0.1%) by 0.56-071%, (ThE 0.2%) by 1.12-1.42%, (ThE 0.3%) by 1.68-2.13%; by tarragon extract (TE 0.1%) by 0,08-0.66%, (TE 0.2%) by 1.16-1.32. (TE 0.3%) by 0.24-1.98%, maintaining the quality and safety of meat products. |
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Cuvinte-cheie nitrite, nitrate, basil, thyme, tarragon, meat products, nitrit, nitrat, busuioc, cimbru, tarhon, produse din carne |
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