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![]() 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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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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Cerif XML Export
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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.</p></cfAbstr> <cfAbstr cfLangCode='RO' cfTrans='o'><p>Reducerea conținutului de nitriți și nitrați din alimente, inclusiv din carne și produse din carne este o problemă actuală. Numărul studiilor consacrate procedeelor tehnologice pentru reducerea acestor aditivi alimentari sintetici prin utilizarea aditivilor de origine vegetală este în creștere continuă. Această lucrare analizează problema diminuării conținutului de nitriți în produse din carne. Este prezentat rolul adaosurilor de busuioc, cimbru și tarhon asupra conținutului de nitriți și nitrați din produsele din carne. Studiul de caz a demonstrat posibilitatea reducerii conținutului de nitriți și nitrați din cârnații Lacta, prin utilizarea extractului de busuioc (BE 0,1%) cu 0,4-0,94%, (BE 0,2%) cu 0,80-1,88% (BE 0,3%) cu 1,20-2,82%; prin extract de cimbru (ThE 0,1%) cu 0,56-071%, (ThE 0,2%) cu 1,12-1,42%, (ThE 0,3%) cu 1,68-2,13%; prin extract de tarhon (TE 0,1%) cu 0,08-0,66%, (TE 0,2%) cu 1,16-1,32. 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