Search results for "Marination"
showing 2 items of 2 documents
Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact…
2017
The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties. Taurine content of jerky samples was found to increase with an increase in ultrasonic frequencies for cultured samples. No significant changes in colour values w…
Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition
2023
With the increasing consumer awareness and demand for healthy food and natural ingredients; there is an urgent need to develop and propose innovative products to industry. In this study, the combined effect of various time of pre-incubation (30, 60 and 90 min) in vinegar and the addition of fucoxanthin (Fux) extracted from the brown alga Dictyopteris polypodiodes to the covering oil of sardine fillets was investigated during 3 months of refrigerated storage at 4◦C. Compared to fresh sardines, biogenic amines (Bas) decreased significantly in all marinated lots (histamine <0.07 mg/100 g, cadaverine <0.0 mg/100 g) and remained far below the regulatory limit up to the end of storage indic…