|
|
|
|
|
| GÖK,Veli; UZUN,Tamer; TOMAR,Oktay; ÇAĞLAR,Muhammed Yusuf; ÇAĞLAR,Abdullah. |
| Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time ( P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sous-vide; Convection oven; Beef; Gluteus medius; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400999 |
| |
|
| |
|
|
| TOMAR,Oktay; AKARCA,Gökhan; ÇAĞLAR,Abdullah; BEYKAYA,Mehmet; GÖK,Veli. |
| Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffalo milk; Yeast; Protein content; Fermentation; Acidity. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100238 |
| |
|
|
|
