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The Effect of Goji Berries on the Nutritional Value of Camel Meat Prepared by Sous-vide Technology
Table 1 - The result of a physical and chemical study
Name of indicators, units of measurement | Actual results | ||
C | B | F | |
Physical and chemical indicators: | |||
- mass fraction of protein, % | 11.79 | 17.76 | 21.23 |
- mass fraction of fat, % | 21.23 | 7.48 | 16.60 |
- mass fraction of carbohydrates, % | 0.41±0.002 | 1.03±0.005 | 1.03±0.005 |
- WHC, % | 72.5 | 75.3 | 70.18 |
- WBC, % | 74.3 | 77.6 | 73.1 |
- OHC, % | 65.12 | 67.10 | 66.34 |
Vitamins, mg / 100 g: | |||
-A, mg / 100 g | Not detected | 9.72 | 7,25 |