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Articolul precedent |
Articolul urmator |
595 3 |
Ultima descărcare din IBN: 2022-01-24 12:07 |
Căutarea după subiecte similare conform CZU |
637.524:664.933 (1) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
Conservarea produselor animale (14) |
SM ISO690:2012 ILI, Vasile. Contribution of forcemeat components on the producing of raw-dried salami with starter cultures. In: Journal of Engineering Sciences, 2018, vol. 25, nr. 2, pp. 82-87. ISSN 2587-3474. |
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Journal of Engineering Sciences | ||||||
Volumul 25, Numărul 2 / 2018 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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CZU: 637.524:664.933 | ||||||
Pag. 82-87 | ||||||
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This work deals with the analysis of the influence of forcemeat composition (meat/lard ratio, dextrose, dietary fiber) on the producing of raw-dried salamis. The costs of study on an industrial scale were reduced using experiment in the linear approximation. A high level of meat/lard ratio directly and indirectly accelerates the drying process. A-posteriori was found that the optimal amounts of dextrose in the salami's recipe correspond to the center of the experimental matrix. A higher fiber content helps stabilize the pH value at the end of the fermentation process. Fibers directly accelerate the drying of the product and ultimately improve its quality. |
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Cuvinte-cheie dextrose, dietary fibers, meat/lard ratio, raw-drying, salami, starter cultures. |
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