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Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability
CyTA - Journal of Food ( IF 2.0 ) Pub Date : 2020-02-10 , DOI: 10.1080/19476337.2019.1709558
Miriam Ortega-Heras 1 , Esther Villarroel 1 , Sara Mateos 1 , Javier García-Lomillo 1 , Jordi Rovira 1 , María Luisa González-Sanjosé 1
Affiliation  

ABSTRACT

The aim of this work was to elaborate low-salt marinated chicken breasts by the addition of a seasoning obtained from red grape skins. The marinated chicken breasts were prepared by immersion in five different brines: only water (control), 0.5% and 2% of salt, 0.5% of salt and 2% of seasoning and 2% of salt and 2% of seasoning. The marinated breasts were stored under refrigeration and their shelf-life and physical-chemical composition were evaluated. The consumers’ acceptance of the product was also evaluated. The breast marinated with a brine of 0.5% of salt and 2% of seasoning had the same shelf-life than those marinated with 2% of salt. From a sensory point of view, the color of the chicken breasts marinated with the seasoning was the less accepted attribute. However, two groups of consumers were found, one more willing to try and accept new products and other more reluctant to try innovative foods.



中文翻译:

红葡萄果渣调味料作为盐替代品用于腌制鸡胸肉的研究:其理化和感官特性以及微生物稳定性

摘要

这项工作的目的是通过添加从红葡萄皮获得的调味料来制作低盐腌制的鸡胸肉。通过将腌制的鸡胸肉浸入五种不同的盐水中制成:仅加水(对照),0.5%和2%的盐,0.5%的盐和2%的调味料,2%的盐和2%的调味料。将腌制后的乳房冷藏保存,并评估其保质期和理化组成。还评估了消费者对产品的接受程度。用0.5%的食盐水和2%的调味料腌制的乳房与用2%的食盐腌制的乳房具有相同的保质期。从感官的角度来看,用调味料腌制的鸡胸肉的颜色是不太被接受的属性。但是,发现了两组消费者,

更新日期:2020-04-20
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