期刊
BRITISH POULTRY SCIENCE
卷 63, 期 1, 页码 31-38出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/00071668.2021.1963674
关键词
Chicken; fruit juice; SEM; CLSM; texture
The study aimed to investigate the effects of marination with different liquids on chicken breast meat, showing improvements in color, texture, and taste. Marination led to decreased cooking loss and pH values, increased water holding capacity and marinade absorption, and improved sensory scores compared to the control samples.
1. This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking loss (CL), water holding capacity (WHC) and marinade absorption (MA) of chicken breast meat. Textural, microstructure (scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM)) and sensory properties were investigated. 2. As a result of marination, there was a significant (P < 0.01) decrease in the CL and pH values and an increase in WHC and MA values of marinated meat. The L*, b* and chroma values of chicken breast meats marinated with all marinades increased significantly (P < 0.01). 3. While CLSM showed that LJ gave rise to a partial deterioration in muscle fibres, SEM indicated that LJ had irregular muscle fibres, some fibres were broken and separated from each other. The lowest hardness value was established in the LJ group from texture analysis. In the sensory analysis, marinated samples generally received higher scores from panellists compared with the control.
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