Influence of oilseed groats addition on the yield of minced meat products

GRUMEZA, Irina

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dc.contributor.author	GRUMEZA, Irina
dc.date.accessioned	2019-01-24T12:09:14Z
dc.date.available	2019-01-24T12:09:14Z
dc.date.issued	2018
dc.identifier.citation	GRUMEZA, Irina. Influence of oilseed groats addition on the yield of minced meat products. In: Journal of Engineering Science. 2018, vol. 25(2), pp. 85-88. ISSN 2587-3474. eISSN 2587-3482.	en_US
dc.identifier.issn	2587-3474
dc.identifier.issn	2587-3482
dc.identifier.uri	http://repository.utm.md/handle/5014/66
dc.identifier.uri	https://doi.org/10.5281/zenodo.2579635
dc.description.abstract	This study includes investigation of the influence of oilseed groats on the thermal treatment yield of the final product – “mici” from sheep and poultry meat (70:30). 7% groats of walnut, pumpkin and sesame seeds and 2% wheat fibers were used. There has been determined water content, fat, protein, water retaining capacity and fat retaining capacity, emulsifying capacity of oilseed groats, thermal treatment efficients on the final product. Sensorial characteristics of the groats were studied. As the result it was established that the addition of groats in the “mici“ of sheep and poultry meat reduces the mass loss after heat treatment.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	meat products	en_US
dc.subject	sheep meat	en_US
dc.subject	poultry meat	en_US
dc.subject	oilseed groats	en_US
dc.subject	produse din carne	en_US
dc.subject	carne de oaie	en_US
dc.subject	carne de pasăre	en_US
dc.subject	semințe oleaginoase	en_US
dc.title	Influence of oilseed groats addition on the yield of minced meat products	en_US
dc.type	Article	en_US