Effect of raw sunflower addition on the selected properties of ground-meat products
1994
Perunovic, M. | Cavoski, D. | Radovanovic, R. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia))
The possibility to use raw sunflower in production of ground-meat products ("pljeskavica" and "cevapcici") has been studied. The added amounts of raw sunflower were 2.5, 5 and 7.5 in relation to the meat and to the fat tissue quantity, respectively. With increased addition of raw sunflower, the water content of ground-meat products with sunflower added as replace of the meat, decreased by an average of 2.30 - 2.61, and the lipid content increased by an average of 4.63 - 11.32. In the case, when the sunflower was added as replace of the fat tissue, the protein content of ground-meat products rose by an average of 3.80 - 9.90. The increased additions of raw sunflower resulted in lower weight losses during thermal treatment. "Pljeskavice" and "cevapcici", respectively with 2.5 of the sunflower added as replace of the meat and of the fat tissue, respectively were of the similar quality compared to the control variant.
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