Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus
Электронный научный архив УРФУ
Информация об архиве | Просмотр оригинала| Поле | Значение | |
| Заглавие |
Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus
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| Автор |
Havugimana, S.
Nsengiyumva, D. S. |
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| Тематика |
ACIDITY
FAT CONTENT PH VALUE PORK |
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| Описание |
The main objective was to compare the physicochemical characteristics of meatballs produced from pork meat and wheat flour mixed with Amaranthus caudatus. Meatballs were produced with two different formulations: meatballs without Amaranthus caudatus and meatballs having Amaranthus caudatus. The different parameters, such as temperature, PH, fat content, weight loss, and titratable acidity, were compared from one formulation to another. The results showed that the pHvalue and fat content of those having A. caudatus, were lower than those found in meatballs without A. caudatus, but the temperature, weight loss, and titratable acidity were more than those found in meatballs without A. caudatus. By this, the PHvalue for the initial time was 6.1 compared to 6.3, the meatball fat content without A. caudatus of about 3.7% than the meatball fat content with A. caudatus of about 2.9%, and the different weight loss between those two meatballs was 19.47% (59g), and finally, the titratable acidity was 1.8% in meatballs with A. caudatus than 0.26% in those without A. caudatus. The meatballs with A. caudatus had a greater acidity and lower lipids than the meatballs without A. caudatus. Also, the acid concentration of both meatballs has significant for consumers and the loss of weight means that the lowering of water content is an indication of a good storage process. © 2023 Multidisciplinary Science Journal. All rights reserved.
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| Дата |
2024-04-05T16:15:59Z
2024-04-05T16:15:59Z 2023 |
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| Тип |
Article
Journal article (info:eu-repo/semantics/article) |info:eu-repo/semantics/publishedVersion |
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| Идентификатор |
Havugimana, S & Nsengiyumva, DS 2023, 'Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus', Multidisciplinary Science Journal, Том. 5, № 1, e2023002, стр. 1-6. https://doi.org/10.31893/multiscience.2023002
Havugimana, S., & Nsengiyumva, D. S. (2023). Physicochemical characteristics of pork meatballs mixed with Amaranthus caudatus. Multidisciplinary Science Journal, 5(1), 1-6. [e2023002]. https://doi.org/10.31893/multiscience.2023002 2675-1240 Final All Open Access, Hybrid Gold https://www.scopus.com/inward/record.uri?eid=2-s2.0-85148605371&doi=10.31893%2fmultiscience.2023002&partnerID=40&md5=cdd63e856f9e502fb7e564aa71511c1d https://malque.pub/ojs/index.php/msj/article/download/367/293 http://elar.urfu.ru/handle/10995/130216 10.31893/multiscience.2023002 85148605371 |
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| Язык |
en
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| Права |
Open access (info:eu-repo/semantics/openAccess)
cc-by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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| Формат |
application/pdf
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| Издатель |
Malque Publishing
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| Источник |
Multidisciplinary Science Journal
Multidisciplinary Science Journal |
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