Marination
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat
Abstract In this research, the effect of kiwi protein on the physicochemical properties of chicken meat was investigated (Ross breed). Chicken thighs have been marinated in the form of cubes with dimensions of 2 cm in 20 mL of kiwi protein with activity of 0.9 u/mL for 2, 4, 6, 8, 24, 48, 72, and 96 hr, and kept in a refrigerator at 4 ± 1 °C. Then, the enz
Food Sci. Technol. Publicado em: 27/06/2019
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2. Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality
ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The
Rev. Bras. Cienc. Avic.. Publicado em: 2017-03
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3. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat
ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat
Rev. Bras. Cienc. Avic.. Publicado em: 2016-09
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4. Processing of chopped mussel meat in retort pouch
Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristi
Food Sci. Technol. Publicado em: 04/12/2015
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5. Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops
AbstractThe combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased
Food Sci. Technol. Publicado em: 25/08/2015
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6. Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage
In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed i
Food Sci. Technol. Publicado em: 2015-04
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7. Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken
The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem may be prevented or reduced by adding antioxidants to the meat during the process of marination. In the present study, the addition of a pol
Revista Brasileira de Ciência Avícola. Publicado em: 2011-03
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8. Chicken meat quality: effects of pré-slaughter severe heat stress, color classification and marination / Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação
In evaluating the quality of chicken breast meat regarding the effects of pre-slaughter severe heat stress (35°C, 75% relative humidity, for 2 hours), it was observed that the intense energy expenditure of the animal at the moment of stress resulted in a slight extension of glicolysis, generating as a consequence, mainly, characteristics of darkening an
Publicado em: 2007
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9. Influence of the ingredientes used in the marination process on the global appearance of enhanced eye round (M. semitendinosus) beef. / Influencia dos ingredientes utilizados no processo de marinação sobre a aparencia global de lagarto (M. semitendinosus) bovino marinado.
O presente trabalho foi dividido em duas etapas. Na primeira etapa avaliou-se o efeito dos ingredientes (sal, tripolifosfato de sódio, vinagre, alho e cebola em pó e maltodextrina), presentes em diferentes formulações de salmoura de marinação sobre aparência de lagarto (M. semitendinosus) bovino injetado com estas salmouras segundo um planejamento fat
Publicado em: 2005