Changes in nutritive quality of osmodehydrated pork meat in sugar beet molasses
The aim of this study was to examine effects of sugar beet molasses as hypertonic solution during osmotic dehydration on nutritional properties of pork meat. Samples of pork meat were dehydrated in sugar beet molasses as an osmotic agent during 5 hours, at room temperature of 22°C and atmospheric pr...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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2012
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11925 |
| Tartalmi kivonat: | The aim of this study was to examine effects of sugar beet molasses as hypertonic solution during osmotic dehydration on nutritional properties of pork meat. Samples of pork meat were dehydrated in sugar beet molasses as an osmotic agent during 5 hours, at room temperature of 22°C and atmospheric pressure. This paper presents basic chemical composition and mineral contents of fresh meat, as compared to meat osmotically treated in sugar beet molasses. It was detected that dehydrated product shows enhanced chemical composition and considerable increased mineral content, thus confirming the usefulness of molasses from a nutritive point of view. The enrichment of the meat in protein, fat, sucrose, sodium chloride and analyzed minerals (K. Na. Mg, Fe and Ca) proves their diffusion from molasses into the raw material during process. |
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| Terjedelem/Fizikai jellemzők: | 112-118 |
| ISSN: | 1788-6392 |