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Influence of different additives on some technological properties of smoked pork loin
Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice
dc.creator | Perunović, Marija | |
dc.creator | Ivanović, Mirjana D. | |
dc.creator | Bulatović, Aleksandar V. | |
dc.creator | Živković, Dušan | |
dc.date.accessioned | 2020-12-17T17:53:10Z | |
dc.date.available | 2020-12-17T17:53:10Z | |
dc.date.issued | 2002 | |
dc.identifier.issn | 0494-9846 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/378 | |
dc.description.abstract | The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively. | en |
dc.description.abstract | Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%. | sr |
dc.publisher | Institut za higijenu i tehnologiju mesa, Beograd | |
dc.rights | openAccess | |
dc.source | Tehnologija mesa | |
dc.subject | GR1NSTED™ Carrageenan CC 250 | en |
dc.subject | SUPRO 595 | en |
dc.subject | yield | en |
dc.subject | water content | en |
dc.subject | smoked pork loin | en |
dc.subject | GRINSJED™ Carrageenan CC 250 | sr |
dc.subject | SUPRO 595 | sr |
dc.subject | prinos mase | sr |
dc.subject | sadržaj vode | sr |
dc.subject | dimljena svinjska pečenica | sr |
dc.title | Influence of different additives on some technological properties of smoked pork loin | en |
dc.title | Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice | sr |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 46 | |
dc.citation.issue | 1-2 | |
dc.citation.other | 43(1-2): 43-46 | |
dc.citation.spage | 43 | |
dc.citation.volume | 43 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_agrospace_378 | |
dc.type.version | publishedVersion |
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