Changes in nutritive quality of osmodehydrated pork meat in sugar beet molasses

Nićetin, Milica R.: Changes in nutritive quality of osmodehydrated pork meat in sugar beet molasses. Review of faculty of engineering : analecta technica Szegedinensia 3-4. pp. 112-118. (2012)

[img] Cikk, tanulmány, mű
engineering_2012_003_004_112-118.pdf

Download (2MB)

Abstract

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.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 3-4
Page Range: pp. 112-118
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: p. 117-118. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:04
URI: http://acta.bibl.u-szeged.hu/id/eprint/11925

Actions (login required)

View Item View Item