Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype
The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by add...
Elmentve itt :
| Szerzők: | |
|---|---|
| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2023
|
| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
29 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszervizsgálat - érzékszervi |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/82448 |
| LEADER | 02799naa a2200349 i 4500 | ||
|---|---|---|---|
| 001 | acta82448 | ||
| 005 | 20231127102443.0 | ||
| 008 | 231127s2023 hu o 1|| eng d | ||
| 020 | |a 978-963-306-963-9 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Popescu Georgeta-Sofia | |
| 245 | 1 | 0 | |a Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype |h [elektronikus dokumentum] / |c Popescu Georgeta-Sofia |
| 260 | |a University of Szeged |b Szeged |c 2023 | ||
| 300 | |a 274-277 | ||
| 490 | 0 | |a Proceedings of the International Symposium on Analytical and Environmental Problems |v 29 | |
| 520 | 3 | |a The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too. | |
| 650 | 4 | |a Műszaki és technológiai tudományok | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 650 | 4 | |a Élelmiszer és italfélék | |
| 695 | |a Élelmiszeripari technológia, Élelmiszervizsgálat - érzékszervi | ||
| 700 | 0 | 1 | |a Stanciugelu Mihaela Maria |e aut |
| 700 | 0 | 1 | |a Radu Florina |e aut |
| 700 | 0 | 1 | |a Velciov Ariana-Bianca |e aut |
| 700 | 0 | 1 | |a Cozma Antoanela |e aut |
| 700 | 0 | 1 | |a Pirvulescu Luminita |e aut |
| 700 | 0 | 1 | |a Marcu Daniela-Florentina |e aut |
| 700 | 0 | 1 | |a Rotariu Lia |e aut |
| 700 | 0 | 1 | |a Spataro Elisabeth |e aut |
| 700 | 0 | 1 | |a Bordean Despina-Maria |e aut |
| 711 | |a 29th International Symposium on Analytical and Environmental Problems |c Szeged |d 2023. november 13-14. | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/82448/1/proceedings_of_isaep_2023_274-277.pdf |z Dokumentum-elérés |