NUTRIENTS LOSS EVOLUTION UPON MEAT HOT WET PROCESSING

摘要

An important part of the human nutrition is represented by the food products of animal origin which are able to provide the necessary amount of animal protein. The proteins of meat, fish. milk and eggs are characterised by favourable correlations between the amino-acids which have a high level of retaining and re-synthesis of all proteins in the organism. Meat undergoes certain modifications as a result of the heat treatments which strongly influence its quality and diminishes its nutritive value. The heat treatments, in general, result in desired modifications (higher sensor qualities, better digestible features, destroy the microorganisms and inhibition of some anti-nutritive factors) along with undesired alteration such as lower nutritive value due to dissolution in a heating environment or decay as a result of the heat treatment. The paper advances the results obtained at applying wet heat treatment to meat in order to study the nutrients variations. The conclusions show that there are possibilities of minimising the nutrients losses by applying less intensive treatments.