The quality of kilishi, a sun dried roasted meat product vary considerably due to lack of consistent standardized non meat ingredient portion (spices and condiments) used for its preparation. In this study, an instant standard kilishi ingredient mix powder was developed. The mix powder contained 9.1% moisture, 49.7% protein, 8.3% fat, 3.2% fibre, and 4.4% ash. Particle size of the mix developed was finer than the traditional one. Yield of kilishi increased with increasing concentration of the standard mix powder used for infusion. The highest yield (87%) was obtained at 60% slurry concentration of the mix compared to 59% yield when the traditional paste was used for infusion. Sensory attributes of kilishi produced using 60% slurry concentration of the standard mix was rated better than a commercial kilishi product (P < 0.05).

译文

由于缺乏用于其制备的一致的标准化非肉类成分部分 (香料和调味品),晒干的烤肉产品kilishi的质量差异很大。在这项研究中,开发了一种即时标准kilishi成分混合粉。混合粉末含有9.1% 水分、49.7% 蛋白质、8.3% 脂肪、3.2% 纤维和4.4% 灰分。所开发的混合物的粒度比传统混合物的粒度更好。kilishi的产量随着用于输液的标准混合粉末浓度的增加而增加。与传统糊剂用于输注时的59% 产率相比,在混合物的60% 浆液浓度下获得最高产率 (87%)。使用标准混合物的60% 浆料浓度生产的kilishi的感官属性比市售kilishi产品更好 (P <0.05)。

+1
+2
100研值 100研值 ¥99课程
检索文献一次
下载文献一次

去下载>

成功解锁2个技能,为你点赞

《SCI写作十大必备语法》
解决你的SCI语法难题!

技能熟练度+1

视频课《玩转文献检索》
让你成为检索达人!

恭喜完成新手挑战

手机微信扫一扫,添加好友领取

免费领《Endnote文献管理工具+教程》

微信扫码, 免费领取

手机登录

获取验证码
登录