Zobrazeno 1 - 10
of 355
pro vyhledávání: '"Minced pork"'
Autor:
A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 212-219 (2024)
The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease i
Externí odkaz:
https://doaj.org/article/c880645262ba4ee3b40efb0f89e3cdf6
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 148-156 (2024)
The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree,
Externí odkaz:
https://doaj.org/article/55b7b88644a3445c93042e4ced38b10f
Autor:
Kadrin Meremäe, Linda Rusalepp, Alar Sünter, Piret Raudsepp, Dea Anton, Mihkel Mäesaar, Terje Elias, Tõnu Püssa, Mati Roasto
Publikováno v:
Foods, Vol 13, Iss 19, p 3117 (2024)
Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed t
Externí odkaz:
https://doaj.org/article/dce233eb9b7848a1b06e1dcde323959d
Publikováno v:
Molecules, Vol 29, Iss 18, p 4372 (2024)
Polycyclic aromatic hydrocarbons (PAHs) represent important toxic compounds formed in meat products during processing. This study aims to analyze 22 PAHs by QuEChERS coupled with GC–MS/MS in canned minced chicken and pork during processing. After m
Externí odkaz:
https://doaj.org/article/678ed8afc6a1457ba623533916436622
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these lim
Externí odkaz:
https://doaj.org/article/c9958d71888e4e3f94f714191f7d715e
Autor:
LAI Rui, LIU Jie, LIU Yawei
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 100-105 (2023)
This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan (KGM)-zein composite gels. The effects of adding different levels (20%, 40%, 60%, and 80%) of frozen-thawed composite gels with different
Externí odkaz:
https://doaj.org/article/7500aaf25ac74ec79e884cd3423883f9
Publikováno v:
Gels, Vol 10, Iss 5, p 305 (2024)
Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of th
Externí odkaz:
https://doaj.org/article/9638c0a20b4b467381b884056fffe7bc
Autor:
Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Dubravka Milanov, Zoran Ružić, Nedjeljko Karabasil, Sunčica Kocić-Tanackov
Publikováno v:
Foods, Vol 13, Iss 5, p 806 (2024)
Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), orega
Externí odkaz:
https://doaj.org/article/040df3e4c7d644a6a4f82422a87eb197
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Akademický článek
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