Zobrazeno 1 - 10
of 1 382
pro vyhledávání: '"Marination"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 1-10 (2024)
To clarify the effect mechanism of Alpinia katsumadai Hayata extract on the texture of duck meat, the effect of farnesol, the main component of Alpinia katsumadai Hayata extract, on the structure of myofibrillar protein was analyzed. The elasticity a
Externí odkaz:
https://doaj.org/article/dffb6c6b320649c895880ca61bd15f7e
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 52-60 (2024)
In this study, the effects of the addition of different amounts of salt (0%, 1%, 2% and 3%) at five stages of processing: raw shrimp, blanching, marination, soaking for 2 h and soaking at 4 ℃ for 24 h, on the quality and volatile flavor compounds o
Externí odkaz:
https://doaj.org/article/ddb2dae90be3407ebb3ab2a45746a5cc
Autor:
Hülya Serpil Kavuşan, Özlem Yüncü-Boyaci, Hilal Can, İclal Gözde Düz, Sinem Karataş, Meltem Serdaroğlu
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 25-44 (2024)
This study was carried out to investigate the effects of using barberry or acorn extracts in fried sardine marinade formulations. In line with this purpose, sardines were eviscerated, washed, and filleted. Fillets were marinated with a solution conta
Externí odkaz:
https://doaj.org/article/41c9251b381442a99b53cac53eca5dd8
Publikováno v:
Foods, Vol 13, Iss 21, p 3454 (2024)
Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beiji
Externí odkaz:
https://doaj.org/article/ce14f2b6567a4c8595d079306f2db0e9
Publikováno v:
Revista Científica, Vol 34, Iss 2 (2024)
Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For t
Externí odkaz:
https://doaj.org/article/c5bfee42bf67431ba1cf4bc42205243c
Publikováno v:
Foods, Vol 13, Iss 18, p 2979 (2024)
The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Here
Externí odkaz:
https://doaj.org/article/9d620255d12d4eed890201eaed170d59
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1953-1967 (2023)
ABSTRACTThe demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combinat
Externí odkaz:
https://doaj.org/article/046f960e26f343eabbb0c5cf9d9cfa33
Autor:
Charles Odilichukwu R Okpala, Szymon Juchniewicz, Katarzyna Leicht, Hanna Skendrović, Małgorzata Korzeniowska, Raquel P.F. Guiné
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 453-470 (2023)
ABSTRACTWhereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase
Externí odkaz:
https://doaj.org/article/3b9a9b0106804dfdab7c73a41c2f459b
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 205-215 (2022)
The effects of water retaining agents and marination methods on the water-holding capacity (WHC) of microwave spicy chicken wings were explored in this study, and it provided a full theoretical framework for the study of WHC in microwave-type seasone
Externí odkaz:
https://doaj.org/article/d3f58e2ba71548e4a8663c2a93a19dad
Autor:
Araceli Ulloa-Saavedra, Samantha Jardon-Xicotencatl, María L. Zambrano-Zaragoza, Sergio A. Ojeda-Piedra, María de los Angeles Cornejo-Villegas, Claudia I. García-Betanzos, Susana E. Mendoza-Elvira
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4276 (2024)
The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and
Externí odkaz:
https://doaj.org/article/bee599392a4b4d52bfd8036680a26128