Semifabricate din tocătură de carne de ovină cu adaos de şrot din seminţe de nuci, dovleac, in şi struguri
2016
Grumeza, I. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Gudima, A. | Coev, Gh. | Macari, A.
The purpose of researches conducted in the Laboratory of Food Biotechnology of the Scientific-Practical Institute of Horticulture and Food Technology was to prepare and evaluate physico-chemical andorganoleptic properties of the semi-processed ground mutton (rolls) products supplemented with walnut, pump-kin, flax and grape seed cakes (10%). The prepared semi-processed products were kept in a refrigerator at thetemperature of 0 ... + 4°C for 5 days. During 72 hours of storage in refrigeration conditions it was recorded adecrease of humidity and water-binding capacity index in roll samples. Salt and fat mass fraction changedinsignificantly and remained practically at the same level. Microbiological analyzes showed no coliform bacteria,no pathogenic bacteria, including Salmonella and sulphite reducing clostridia. Mass loss as a result of heattreatment (baking in an electric oven) constituted: 9.8% (rolls with walnut seed cakes), 16.3% (pumpkin), 15.9%(grapes) and 46.2% (control variant, without added cake). The best organoleptic characteristics have beenrecorded by the samples with walnut seed cake, obtaining the average score of 4.66.
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