Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices
نویسندگان
چکیده
منابع مشابه
Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds
Nnam gon, a cake made by steam cooking a mixture of Cucurbitaceae seeds paste and others ingredients specially spices, is a highly prized dish in Central African region. A preliminary investigation conducted as part of this study highlighted that formulations used in the processing of Nnam gon vary according to the spices used. This study was carried out to determine the best formulation for th...
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گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...
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Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
متن کاملEffects of Shortening Replacement with Reinforced Ethyl Cellulose-Based Oleogels with Adipic Acid on Physicochemical and Sensory Characteristics of Cakes
Background and Objectives: In recent years, use of oleogels as replacers of structured oils has received much attentions due to the health concerns. The objective of the present study was preparation of reinforced ethyl cellulose-based oleogels with adipic acid as replacers of shortening in cakes. Materials & Methods: First, oleogel samples were prepared using ethyl cellulose (at two various ...
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
سال: 2014
ISSN: 2344-5300,2344-2344
DOI: 10.15835/buasvmcn-fst:10368