Name: Chemical Changes in Lipid After Heat Treatment of The Meat (en Inglés)
Price: 237.05 PEN
Availability: InStock
Author: Stojanovski, Mitre
ISBN: 9789999315777

portada Chemical Changes in Lipid After Heat Treatment of The Meat (en Inglés)

Formato

Libro Físico

Autor

Mitre Stojanovski

Editorial

Eliva Press

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.3 cm

Peso

0.09 kg.

ISBN13

9789999315777

Categorías

Tecnología alimentaria

Chemical Changes in Lipid After Heat Treatment of The Meat (en Inglés)

Mitre Stojanovski (Autor) · Eliva Press · Tapa Blanda

Libro Nuevo

S/ 237,05

S/ 395,09

Ahorras: S/ 158,04

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Chemical Changes in Lipid After Heat Treatment of The Meat (en Inglés)"

Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value. The meat as a food game is characterized by its specific sensory characteristics, which are produced during ripening, fattening and heat treatment. On the basis of the performed tests for chemical changes in fat after the heat treatment of pork and white chicken meat, the heat of cooking for pork meat was found to be 32%, fried in sunflower oil up to 43.80% fried in a mixture of pig fat and sunflower oil, white white chicken meat is 31.8% fried in palm fat and sunflower oil up to 44.0% fried in pig fat. After the heat treatment of meat in different types and combinations of fats, there are changes in their fatty acid composition, resulting in the formation of new fatty acids under the influence of temperature, the extraction of fat from the meat and the interaction of fatty acids from fat, meat and high temperature in the heat processing. The obtained results from the tests carried out for chemical changes in fats after the heat treatment of the meat will contribute greatly to the changes in the fatty acid composition of the fat before and after the thermal treatment of the meat, as well as the changes in the mass of the meat after the thermal treatment.