Evaluarea organoleptică a semifabricatelor din carne tocată cu componente vegetale
2019
Grumeza-Clefos, Irina | Borș, Alexandra | Ţurcan, Ana | Mîrza, Tatiana
The present paper includes the results of the study on the replacement of sheep and poultry meat with walnut sprouts, pumpkin seed sprouts, sesame seed sprouts and wheat dietary fibre to obtain cold-preserved minced meat semi-finished products. The organoleptic indices of the experimental samples were determined by applying 3 organoleptic evaluation methods. It was found that the replacement of meat with vegetable components - shreds and dietary wheat fibre improved the organoleptic indicators giving the finished product a pleasant taste and smell, elastic consistency and fine juiciness.
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Publisher Technical University of Moldova
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