Articolul precedent |
Articolul urmator |
622 14 |
Ultima descărcare din IBN: 2024-03-19 20:05 |
SM ISO690:2012 GRUMEZA-CLEFOS, Irina, MACARI, Artur, GUDIMA, Angela, MARDAR, Maryna, COEV, Ghenadii, VOITCO, Elena. Quality indicators of semi-products from meat with vegetable components. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 177-182. ISBN 978-9975-87-428-1. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Modern Technologies in the Food Industry 2018 | ||||||
Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
|
||||||
Pag. 177-182 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were determined quality indicators: organoleptic and physico-chemical experimental evidence. It has been found that replacing meat with vegetable component – oilseeds groats and wheat fiber enrich the semi-products with nutrients due to high content of protein and fat, which increases the nutritional value of the finished product; reduces the moisture content and water-binding capacity. Quality indicators during preservation does not change. Organoleptic indicators improve by combining the taste and smell of the semi-products. |
||||||
Cuvinte-cheie semi-products of meat, vegetable ingredients, oilseeds groats, organoleptic indicators, physico-chemical indicators |
||||||
|