International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development

E-ISSN: 2349-4182
P-ISSN: 2349-5979

Vol. 1, Issue 2 (2014)

Nutrient compositions of raw pork meat and factors affecting the process of fat removal ready for protein hydrolysis to produce functional protein powder

Author(s): Nguyen Phuoc Minh, Dong Thi Anh Dao
Abstract: The meat has high moisture content (75.1%) and nutritious elements easy to microbial infection. So, careful preservation and processing time ingredients fresh meat must be hurry to avoid going on damaged products. The survey results showed that lean pork have a high protein content accounts for substance intake 90.763 percent dry, relatively high amounts of vitamin B1 1.384 (mg/100 g) is a source of protein, vitamins and suitable for the research work. The material removed most of the lipids (rest 6.867% compared with the volume of dry substance) in order to avoid damage to the process of hydrolysis. At the same time helping to stage the kind of fat left by solvent easier.
Pages: 51-55  |  647 Views  235 Downloads
International Journal of Multidisciplinary Research and Development
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