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| Kaya,Gülderen Kurt; Baştürk,Özden. |
| 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 in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Marination; Sea bream; Sparus aurata; Cold storage; Shelf life; Quality properties. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200347 |
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| Gök,V; Bor,Y. |
| 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 was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Marination; Phenolic compounds; Turkey meat; Texture. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300481 |
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