Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

Autor: Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

Publikováno v: Food Chemistry: X, Vol 25, Iss , Pp 102081- (2025)

This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory qua

Externí odkaz: https://doaj.org/article/6a547b15371a442c991d0deff7d6e9c4

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Autor: Yousung Jung, Soomin Oh, Dongwook Kim, Sangrok Lee, Hee-Jeong Lee, Dong-Jin Shin, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang

Publikováno v: Poultry Science, Vol 103, Iss 5, Pp 103583- (2024)

ABSTRACT: The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5

Externí odkaz: https://doaj.org/article/cfc418b168b4408ca1bac4d4c187b7ef

Improvement of poultry meat marinated semi-finished product technology

Autor: I. Simonova, B. Halukh, U. Drachuk, I. Basarab

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 61-68 (2023)

This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characterist

Externí odkaz: https://doaj.org/article/d4c4111488bd46ae9cfdb6ebcf73d3b0

Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat

Autor: Tareq M. Osaili, Anas A. Al-Nabulsi, Fayeza Hasan, Dinesh K. Dhanasekaran, Ayman Z.S. Hussain, Leila Cheikh Ismail, Farah Naja, Hadia Radwan, MoezAlIslam Ezzat Faris, Amin N. Olaimat, Mutamed Ayyash, Reyad S. Obaid, Richard Holley

Publikováno v: Journal of Food Protection, Vol 86, Iss 2, Pp 100038- (2023)

The combined inhibitory effect of essential oils (EOs) with meat-based marinades has not been fully studied. Therefore, the present study aimed to gauge the effect of a yogurt-based marinade when individually combined with three EOs, namely eugenol (

Externí odkaz: https://doaj.org/article/2d893d30f9314efba8777d4022acc8dd

Chemical Composition, Cytotoxicity and Larvicidal Activity of Essential Oils of Three Medicinal Plants of Ethiopian Flora Against Anisakis L3 Larvae

Autor: Mathewos Alemu, Milkyas Endale, Luz Cardona, Diego Cortes, Nuria Cabedo, Maria Trelis, Marius V. Fuentes, Belen Abarca

Publikováno v: Research Journal of Pharmacognosy, Vol 8, Iss 4, Pp 21-30 (2021)

Background and objectives: Uvaria scheffleri Diels (Annonaceae), Zanthoxylum chalybeum Engl. (Rutaceae), and Vepris dainelli (Pichi-Serm.) Kokwaro (Rutaceae) are medicinal plants traditionally used in Ethiopia against pathogenic infections. In the pr

Externí odkaz: https://doaj.org/article/613fc4de992e43ef983403d9966427e3