| Autor: |
Hande Demir, Mustafa Kemal Yıldız, İsmail Becerikli, Sevcan Unluturk, Zehra Kaya |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 3, Pp 531-537 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v8i3.531-537.2715 |
| Popis: |
This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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