Quality of low-energetic products made of meat and vegetable intended for special categories of consumers
1996
Vidosavljevic, S.
The influence of production procedure on the quality of delicacy salads with vegetables, meat and vegetables was investigated. Salads were made with salad cream enriched with "Soprotex", proteinaceous preparation of plant origin, and they are intended for special categories of consumers. The basic chemical composition was investigated, the energetic value in kJ/100 g of product calculated, and determined the pH-value, peroxide value, FFA content expressed as percentage of oleic and acetic acids, the rheologic properties, colour on MOM-colour, sensory quality characteristics and microbiologic state. The results obtained show that it is possible to introduce certain innovations into the production of ready made food. New food product, the delicacy salad type, is produced which is high-quality, low-fat and enriched with proteines. The possible consumers are: children, convalescents and elderlies.
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