Elena Gîndu

Researches Concerning the Dynamic of the Nutrient Content at Thermical Treatment and Thawing of Semi-manufactured Poultry Products

From raw materials to the obtaining of food products, the aliments go through a series of operations, during which there are taking place a series of losses, such as: losses during preliminary operations, losses from storage, losses from thermical treatments. If, during the storage by refrigeration and freezing period there was registered high losses in quantity and quality, establishing the optimal period for freezing for keeping the quality of the semi-manufactured products to 60 days, in the present work we noticed how evolves the nutrient content after thermical treatments applied to the semi-manufactured poultry products. By the obtained results it was intended to optimize the quality of the food poultry products by correlating the freezing period and nature and length of the applied thermical treatments.