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Contribution of forcemeat components on the producing of rawdried salami with starter cultures

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dc.contributor.author ILI, Vasile
dc.date.accessioned 2019-01-24T13:19:18Z
dc.date.available 2019-01-24T13:19:18Z
dc.date.issued 2018
dc.identifier.citation ILI, Vasile. Contribution of forcemeat components on the producing of rawdried salami with starter cultures. In: Journal of Engineering Science. 2018, vol. 25(2), pp. 95-100. 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/5014/68
dc.identifier.uri https://doi.org/10.5281/zenodo.2579667
dc.description.abstract This work deals with the analysis of the influence of forcemeat composition (meat/lard ratio, dextrose, dietary fiber) on the producing of raw-dried salamis. The costs of study on an industrial scale were reduced using experiment in the linear approximation. A high level of meat/lard ratio directly and indirectly accelerates the drying process. Aposteriori was found that the optimal amounts of dextrose in the salami's recipe correspond to the center of the experimental matrix. A higher fiber content helps stabilize the pH value at the end of the fermentation process. Fibers directly accelerate the drying of the product and ultimately improve its quality. 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 rawdried salami en_US
dc.subject forcemeat components en_US
dc.subject salamuri crude en_US
dc.subject componente ale carnii tocate en_US
dc.title Contribution of forcemeat components on the producing of rawdried salami with starter cultures en_US
dc.type Article en_US


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