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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BOLAT,Yıldız (1) DEMIRAYAK,Melek (1) GENÇ,İsmail Yüksel (1) GÖK,Veli (1) TOMAR,Oktay (1) TUNCA,Yazgülü (1) UZUN,Tamer (1) ÇAĞLAR,Abdullah (1) ÇAĞLAR,Muhammed Yusuf (1) Mais... Palavra-chave Sous-vide (2) Beef (1) Convection oven (1) Dicentrarchus labrax (1) Gluteus medius (1) Quality (1) Seafood (1) Shelf-life (1) Texture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The effect of cooking methods on some quality characteristics of gluteus medius Ciênc. Tecnol. Aliment. 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 Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions Ciênc. Tecnol. Aliment. BOLAT,Yıldız; GENÇ,İsmail Yüksel; TUNCA,Yazgülü; DEMIRAYAK,Melek. Abstract The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcuma added samples (CS) and 30 fish were used for each treatment group. Samples were stored under refrigerated (3 ± 1 °C) conditions for 60 days. Control group was vacuum packed and sous –vide processed and stored under chilled conditions while laurel and curcuma were added as a seasoning for the other groups. During the storage time the counts of total mesophilic aerobic bacteria (TMAB), total... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sous-vide; Seafood; Quality; Shelf-life; Dicentrarchus labrax. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500159 Registros recuperados: 2 Primeira ... 1 ... Última

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