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Effects of black cumin seed cake on qualityand mineral value of steamed cutlets |
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| รหัสดีโอไอ | |
| Creator | 1. Natalia Naumova 2. Aleksandr Lukin 3. Ekaterina Reshetnik |
| Title | Effects of black cumin seed cake on qualityand mineral value of steamed cutlets |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 1 |
| Page no. | 15-20 |
| Keyword | cutlets, black cumin seed cake, mineral value |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | The introduction of plant raw material into minced meat is considered one way to obtain high-quality meat productswith a specified composition. The aim of the research was to study the effects of black cumin seed cake on the quality andmineral value of steamed cutlets. It was found that the introduction of 1.5% of black cumin seed cake resulted in some inclusionsof black-brown color into the finished product which corresponded to the category of "very good" quality. Three percent of seedcake caused a greater change in color and made the cutlets spicier which corresponded to the category of "good" quality. Fivepercent of seed cake gave a herbaceous aftertaste, satisfactory, somewhat dry consistency and an excessively black color to theproduct which corresponded to the "below average" category. During further tests, 3% of black cumin seed cake introduced1.70?0.04 g/100 g of dietary fiber to the meat product which contributed to an increase in the content of mineral elements,namely manganese (10?), calcium (3.3?), iron (2.5?), copper (1.7?), magnesium (1.5?), and phosphorus (by 23%) against thebackground of stabilizing the number of mesophilic microflora during 24-h storage of the steamed cutlets. |
