巴西果仁在肉馅工艺中的应用

A. Lukin, N. Naumova, J. Betz
{"title":"巴西果仁在肉馅工艺中的应用","authors":"A. Lukin, N. Naumova, J. Betz","doi":"10.15414/JMBFS.4014","DOIUrl":null,"url":null,"abstract":"The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"USE OF BRAZIL NUT KERNELS IN STUFFED MEAT TECHNOLOGY\",\"authors\":\"A. Lukin, N. Naumova, J. Betz\",\"doi\":\"10.15414/JMBFS.4014\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.\",\"PeriodicalId\":22746,\"journal\":{\"name\":\"The Journal of Microbiology, Biotechnology and Food Sciences\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-04-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of Microbiology, Biotechnology and Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15414/JMBFS.4014\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of Microbiology, Biotechnology and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15414/JMBFS.4014","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

介绍了巴西果仁在填充肉制品工艺中的应用效果。对植物和肉类原料的组成和理化参数进行了测试。已经确定,坚果仁中的脂质和矿物质元素的含量超过了肉仔鸡冷冻腿中的含量。在按配方黄油量减少8%的情况下,添加10%的植物原料改善了成品的口感和香气特性,提高了成品中Ca(2.2倍)、Se(2倍)、Fe(1.7倍)、Mg(1.6倍)、P和Zn(26%)的含量。巴西坚果的使用还将微量元素(铜、锰、钼、银、金、钴)和膳食纤维引入肉制品中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
USE OF BRAZIL NUT KERNELS IN STUFFED MEAT TECHNOLOGY
The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信