APPLYING EGG PROTEIN HYDROLYSATES TO PRODUCTION OF MODEL PROCESSED MEAT PRODUCTS
نویسندگان
چکیده
منابع مشابه
optimization of the production of protein hydrolysates from meat industry by products by response surface methodology
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متن کامل[Study on detection of allergenic substances (egg and milk) in processed meat products and frozen foods].
Allergenic substances (egg and milk) were measured in processed meat products and frozen foods of which the milk and egg ingredient ratios and manufacturing processes were clearly identified. An ovomucoid ELISA kit gave good results in the detection of egg ingredients. With an ovalbumin ELISA kit and egg ELISA kit, results for 6 of 16 foods were negative, but better results were obtained when a...
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A sensitive, selective and generic method has been developed for the simultaneous determination of the contents ( g kg−1 range) of both volatile nitrosamines (VNA) and non-volatile nitrosamines (NVNA) in processed meat products. The extraction procedure only requires basic laboratory equipment and a small volume of organic solvent. Separation and quantification were performed by the developed L...
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Background: Nowadays, there is an increase of meat and animal carcass consumption worldwide. Due to the economic value of meat, the likelihood of using unauthorized tissue is possible in meat products. Based on these observations, the aim of the present study was to apply morphological method for detection of unauthorized tissues in processed meat products. Methods: In this study, a to...
متن کاملThe nutritional value of some processed meat products in Malaysia.
Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...
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ژورنال
عنوان ژورنال: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
سال: 2013
ISSN: 1425-6959
DOI: 10.15193/zntj/2013/87/061-072