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	Provedor de dados Rev. Bras. Ciênc. Avic. (2) Autor Petracci,M (2) Benjakul,S (1) Malila,Y (1) Mudalal,S (1) U-chupaj,J (1) Visessanguan,W (1) Mais... Palavra-chave Chemical composition (1) Chicken carcass (1) Cut-up meat (1) Marinade uptake (1) Marination (1) Sensory. (1) Texture (1) Water activity (1) Water-holding capacity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat Rev. Bras. Ciênc. Avic. Mudalal,S; Petracci,M. ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chemical composition; Water activity; Texture; Sensory.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316 Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality Rev. Bras. Ciênc. Avic. U-chupaj,J; Malila,Y; Petracci,M; Benjakul,S; Visessanguan,W. 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 study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS... Tipo: Info:eu-repo/semantics/article Palavras-chave: Marination; Chicken carcass; Marinade uptake; Water-holding capacity; Cut-up meat. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061 Registros recuperados: 2 Primeira ... 1 ... Última

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