Effect of ground paprika and its oleoresin on marinated chicken breast meat quality
2011
Jokanović, M.R., Faculty of Technology, Novi Sad (Serbia) | Džinić, N.R., Faculty of Technology, Novi Sad (Serbia) | Tomović, V.M., Faculty of Technology, Novi Sad (Serbia) | Savatić, S.B., Faculty of Technology, Novi Sad (Serbia) | Tasić, T.A., Institute for Food Technology, Novi Sad (Serbia) | Ikonić, P.M., Institute for Food Technology, Novi Sad (Serbia) | Šojić, B.V., Faculty of Technology, Novi Sad (Serbia)
The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P is greater than 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P is less than 0.05) comparing to control group. Determined L* value of cooked fillets was significantly (P is less than 0.05) higher for control (C) group than for P and O groups. Also, the obtained shear force value (19.15 N) for C group was significantly higher (P is less than 0.05) comparing to the experimental groups P and O. Marinating processes were found to produce final products with increased scores for sensory attributes of taste, juiciness and tenderness comparing to control group. Chicken fillets marinated with addition of paprika oleoresin were evaluated with significantly (P is less than 0.05) better mark for taste, and highly significant (P is less than 0.001) better marks for sensory attribute of juiciness and tenderness, as well as, for overall sensory quality comparing to control and experimental group P.
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