کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8502872 1554055 2018 35 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality
ترجمه فارسی عنوان
ارزش تغذیه ای و خطرات احتمالی ایمنی غذای مواد شیمیایی سوسیس های انتخاب شده لهستانی تحت تاثیر سنت های آنها
کلمات کلیدی
سوسیس سنتی، سوسیس متعارف، محصولات گوشتی، افزودنی گوشت،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Traditional food products have been regaining consumer interest worldwide. The aim of the study was to investigate the differences in nutritional value of traditional and conventional Polish sausages and to determine potential chemical hazards connected with these products. The research material consisted of 5 varieties of registered traditional sausages and 4 varieties of conventional sausages. The nutritional value was identified based on selected indicators: protein, fat, NaCl, total ash, water, Feder's number, Ca, Fe, Mg, K, Zn, Cr, Cu; whereas the chemical food safety - based on: nitrates and nitrites, total and added phosphorus, Cd, Pb. The results of this study show that traditional sausages have higher content of protein, zinc, magnesium and potassium as well as lower concentrations of calcium, water and total ash, plus lower water to protein ratio in comparison to conventional counterparts. Polyphosphates are not used in the production of traditional sausages and the amounts of added nitrites are at low levels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 25-34
نویسندگان
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