Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken
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چکیده
منابع مشابه
texture profile analysis of plum pastille by sensory and instrumental methods and optimization of its formulation
in this research, the production of plum pastille-like with starch and gelatin was studied. thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). response surface methodology (rsm) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ...
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Sensory attributes of fully aged broiler breast fillets marinated in a 6% NaCl solution containing 2% sodium tripolyphosphate (2P), 2% citric acid (2C), 2% acetic acid (2A), 1% citric acid plus 1% phosphate solution (1C), or 1% acetic acid solution plus 1% phosphate (1A) were studied. A 6% NaCl (6S) solution with no additives was used as control. Oven-cooked samples (177C degrees oven; 75 degre...
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Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a...
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the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2018
ISSN: 0032-5791
DOI: 10.3382/ps/pex428