Ispitivanje mogucnosti koriscenja hemoglobina u prahu u proizvodima od usitnjenog oblikovanog mesa.
1995
Radmili M. | Baras J. | Matekalo Sverak V. | Radisic D.
On the basis of the obtained results it can be concluded that addition of powdered hemoglobin, up to 1.25 is reasonable for this kind of meat products. Addition of 0.5, 0.75 and 1.0 had positive influence on sensory characteristics of the products, and addition of 0.5 of powdered hemoglobin significantly improved sensory qauality of the product. Addition of 0.5 of powdered hemoglobin increased iron content for 77 (compared to the control sample). One hamburger with 1.0 of powdered hemoglobin can provide one third of daily iron needs, which is equal to three hamburgers made of pure beef. All that points out that addition of powdered hemoglobin in formed meat products is reasonable not only from the health point of view but from the economic point of view, too.
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