Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
British Poultry Science, 2019•Taylor & Francis
This study was conducted to determine the effects of pineapple fruit juice at different
marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking
loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and
thigh meats from spent hens. Textural properties (razor shear force and shear energy) and
sensory analyses of the samples were tested. 2. With increasing marination time, there was
a decrease in pH and WHC values, and an increase in CL values. However, marination …
marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking
loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and
thigh meats from spent hens. Textural properties (razor shear force and shear energy) and
sensory analyses of the samples were tested. 2. With increasing marination time, there was
a decrease in pH and WHC values, and an increase in CL values. However, marination …
Abstract
1. This study was conducted to determine the effects of pineapple fruit juice at different marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and thigh meats from spent hens. Textural properties (razor shear force and shear energy) and sensory analyses of the samples were tested.
2. With increasing marination time, there was a decrease in pH and WHC values, and an increase in CL values. However, marination treatment with pineapple fruit juice significantly affected the textural measurement of all the meat muscles compared with the control group.
3. Razor shear force and shear energy were lower when marination was performed for 160 min. Colour analyses showed that marination for 80 min resulted in significantly increased L*, a* and b* values. The samples marinated for longer times were most preferable, according to the tenderness scores assigned by the panellists.
Taylor & Francis Online以上显示的是最相近的搜索结果。 查看全部搜索结果