MARINATION

作品数：5被引量：5H指数：1
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Marination ingredients on meat quality and safety—a review被引量：1
《Food Quality and Safety》2023年第3期408-424,共17页Syed Md.Ehsanur Rahman Sharmeen Islam 潘俊宇 孔德薇 奚倩 都启晶 杨永新 王军 Deog-Hwan Oh 韩荣伟 
supported by a grant from the National Natural Science Foundation of China(No.U2003117);the Talented Young Scientist Program from MOST(Bangladesh-19-002);the Yantai City Campus Integration Development Project(No.2021XDRHXMQT34);the Project of Dairy Industry of Weifang(No.H20230002),China.
The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period.Meat and meat products treated with various marination in...
关键词：MARINADE MARINATION food safety meat and meat products 
Influence of red wine marination on the quality,safety,and stability of goat Coalho cheese produced in the Brazilian semi-arid region
《Food Bioscience》2023年第3期2087-2097,共11页Mônica Tejo Cavalcanti Leidiana Elias Xavier Bruno Fonsêca Feitosa Winnie Alencar-Luciano Valker Araujo Feitosa Evandro Leite de Souza Mônica Correia Gonçalves 
thank the“Conselho Nacional de Desen-volvimento Científico e Tecnológico”(CNPq,Brazil)for a scholarship awarded to the author M.T.C.[grant numbers 305789/2021-0,2021];“Coordenaçāo de Aconselhamento de Pessoal de Nível Superior”(CAPES-Brazil);“Instituto Nacional do Semiárido”(INSA).
The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation.This study aimed to evaluate the influence of marination in red wine on the quality,safety,and stability of go...
关键词：Goat cheese MARINATION Lipid oxidation PROTEOLYSIS Phenolics Cheese microstructure 
Modeling of sage(Salvia fruticosa Miller)phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation
《Food Bioscience》2023年第3期2302-2311,共10页Elif Aykın-Dinçer Cüneyt Dinçer 
This study aimed to investigate the modelling of the transport of sage phenolics into meat cubes under various vacuum impregnation(VI)conditions(Control,VI-100,VI-250,and VI-500 mbar;ultrasound-assisted(UA)VI-100,VI-2...
关键词：Beef meat cubes MARINATION SAGE Phenolic extracts Enrichment Azuara model 
Physical and biochemical changes in ultra-rapid air chilled broiler muscle and quality of marinated chicken breast filets被引量：3
《Food Bioscience》2022年第2期315-320,共6页Rakesh K.Singh Neeraj Sharma 
We thank Southeastern Poultry and Egg Association for funding this project.The funding agency did not play any role in design,or interpretation of results for this study.We are also thankful to Mr.Carlos Ruiz for providing help with equipment during this project.
The effect of ultra-rapid chilling in air at-20℃ over water-immersion chilling on broiler carcasses was investigated for physical and biochemical attributes.Forty-eight eviscerated carcasses were divided into two gro...
关键词：Air chilling POULTRY FILLET Chicken meat MARINATION 
Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments被引量：1
《Food and Nutrition Sciences》2014年第1期35-44,共10页Samer Mudalal Massimiliano Petracci Silvia Tappi Pietro Rocculi Claudio Cavani 
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat produc...
关键词：CHICKEN MEAT MARINATION Sodium BICARBONATE Heat Treatment Quality Traits 
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