Possibilities of nutritive value preservation during the production of meat products | ?????????? ??????? h??????? ????????? ????????? ?? ???? ? ???? ??????? ???????
2019
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Meat represents a high valuable food in terms of the basic nutrients content as well as bioactive substances that can provide additional positive effects on the consumer?s health. During processing, meat undergoes different preservation techniques in order to provide the appropriate sensory properties, shelf life and safety. Preservation methods to some extent affect the nutritional value of meat. Part of nutrients is lost during defrosting of frozen meat, where the release of meat juice during the process leads to the loss of vitamins and minerals. On the other hand, the nutrients are especially sensitive to high temperatures. In practice, meat products are often overheated so the achieved lethal effect is several times higher then the requirements defined by the regulations. Thereby, such treatments unnecessarily waste power resources, but also significantly reduce the meat nutritive value. For this reason, it is advisable to optimize the sterilization regime in order to ensure safety and at the same time preserve nutritional value as much as possible. In addition, it is possible by milder heat treatment in combination with other antimicrobial parameters, so-called hurdle technology, to ensure appropriate shelf life at room temperature and higher nutritional value of the product.
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