Effect of prunes on organoleptic and technological properties of minced meat
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Effect of prunes on organoleptic and technological properties of minced meat
Auteur(s)
- LAPTEVA N. G.
Editeur(s)
Autre(s)
Id
RUQP64SB
Version
2963
Date ajout
15 janvier 2021 10:05
Date modification
15 janvier 2021 10:05
Résumé anglais
At the present time, the search for natural ingredients that improve characteristics of minced meat products, and reduce the amount of synthetic food additives is going on. Plant components are the most popular. Most often they are recommended to be added in the powder form. This helps to improve technological properties of minced systems, as well as reduce the cost of products. In the article the possibility of applying prunes in the composition of minced beef is considered. The effects of prunes on an increase in water-holding capacity of minced meat to 54.4 % in a sample with 20% prune content, a decrease in water loss during 10 days of storage in a frozen state by 4.4 % in the same sample, an increase in the yield of finished products during thermal processing by 8.9 % are shown. It was found out that the color of finished products is within the acceptable range when decreasing the proportion of sodium nitrite to 0.003 % in the recipe, and even at its absence.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO technologie et innovation
- FREDO transformation et valorisation
- GEO Russie
- organoleptic tests
- viande
WEB tags
Titre de la publication
IOP Conference Series: Earth and Environmental Science
Volume
613
Pages
012065
Date caractères
2020-12-01
Date publication
1 décembre 2020
Doi
10.1088/1755-1315/613/1/012065
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Issn
1755-1315
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