The influence of microwave heating on the thermic shrinkage and sensorial properties of some products
1985
Kostic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Tosovic, T.
Investigation of heat processing of meat, meat products and various vegetables proved the following: with thermic meat processing the shrinkage was much smaller than with traditional methods, sensory features especially juiciness and colour were much better, a desirable colour of the roasted meat was obta2005ined, processing time was three times shorter than with the traditional method; the reason for a very small weight loss was in that the examined sausages were in casings and hence the possibilities of evaporating considerably reduced; after being fried in low fat, potatoes possessed the qualities of the fried product, the specific colour, while their thermic shrinkage was greater and processing time longer; the results of carrot processing were somewhat poorer than of potato and peas processing; the best results were obtained with cabbage processing - it had a characteristic colour, taste and smell, considerably smaller shrinkage and had no burned pla
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