Lecithin in meat industry
1998
Turubatovic, L. | Matekalo-Sverak, V. | Bogdanov, I. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia))
Lecithin is a usual for natural complex mixture of neutral and polar lipids from the vegetable and animal origin. In chemical sense lecithin is phosphatidilholine. There are many data on functional and nutritive characteristics of lecithin, but there is less data on the use of lecithin in meat industry, in literature. Quality characteristics of lecithins (Sternpur PM-Stern; Emultop-Lucas Mayer; and Lecithin-Sojaprotein), is examined. Nutritive characteristics of lecithin are considered and about that, the possibilities of its use in meat industry. On basis of the investigations and literature data authors concluded that examined lecithins satisfy Yugoslav Regulations for Additive Quality for Food Industry Use and that they can be used in meat industry. Functional characteristics of lecithin (capability for emulsifying capacity of water and fat, antioxidant synergism) justifies further investigations of its use in meat industry. Nutritive characteristics of lecithin and its use in dietotherapy give a possibility for production of the new kind of dietary meat products.
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