The effect of oyster mashroom and other additives on the properties of meat pastes
1991
Strmiskova, G. | Dubravicky, J. (Slovenska Vysoka Skola Technicka, Bratislava (CSFR). Chemickotechnologicka Fakulta)
The aim of the work was to study the effect of oyster mashroom, which substituted a part of basic material, as well as polyphosphates and smoking preparations of domestic production, on a mineral composition and some technological and organoleptic properties of meat pastes. Having applied oyster (10, 15 and 20 per cent) the concentration of potassium (22, 31 and 42 per cent), magnesium (8.5, 12 and 16 per cent) and phosphorus (1.4, 3 and 4.1 per cent) in products increased, while the concentration of sodium, calcium, zinc slightly decreased, especially that of copper (13, 20 and 26 per cent) and of iron (12, 19 and 23 per cent). Polyphosphate additions increased the concentration of phosphorus and sodium, they raised pH value and decreased the amount of liquefied fat and aspic. They did not whiten the colour of products. The smoking preparation had a positive effect on the paste taste and smell. A sensory evaluation of all samples, including those with 20 per cent addition of oyster mashroom, was very positive.
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