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	Provedor de dados Rev. Bras. Ciênc. Avic. (2) Autor Benjakul,S (1) Bor,Y (1) Gök,V (1) Malila,Y (1) Petracci,M (1) U-chupaj,J (1) Visessanguan,W (1) Mais... Palavra-chave Marination (2) Antioxidant (1) Chicken carcass (1) Cut-up meat (1) Marinade uptake (1) Phenolic compounds (1) Texture (1) Turkey meat (1) Water-holding capacity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat Rev. Bras. Ciênc. Avic. 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 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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