Influence of thermal processing by steam convector of the pickled game meat

Скорочена інформація про документ
dc.contributor.authorPeshuk, Ludmila
dc.contributor.authorGorbach, Olexandr
dc.contributor.authorGalenko, Oleg
dc.contributor.authorBudnyk, Nina
dc.date.accessioned2019-04-24T13:49:42Z
dc.date.available2019-04-24T13:49:42Z
dc.date.issued2018
dc.description.abstractThe aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals - pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated.uk_UA
dc.identifier.citationInfluence of thermal processing by steam convector of the pickled game meat / L. Peshuk, O. Gorbach, O. Galenko, N. Budnik // Ukrainian Journal of Food Science. – Kyiv: NUFT, 2018. - Vol 6, Is 2. – P. 198-207.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29147
dc.language.isoen_USuk_UA
dc.subjectнапівфабрикатuk_UA
dc.subjectшашликuk_UA
dc.subjectдичинаuk_UA
dc.subjectпароконвектоматuk_UA
dc.subjectполуфабрикатuk_UA
dc.subjectшашлыкuk_UA
dc.subjectдичьuk_UA
dc.subjectgame meatuk_UA
dc.subjectready-to cookuk_UA
dc.subjectbarbecueuk_UA
dc.subjectconverteruk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleInfluence of thermal processing by steam convector of the pickled game meatuk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
Influence of thermal processing by steam convector of the pickled game meat.pdf
Розмір:
3.72 MB
Формат:
Adobe Portable Document Format
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті