Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/12553
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jokanović, Marija | en_US |
dc.contributor.author | Džinić, Natalija | en_US |
dc.contributor.author | Tomović, Vladimir | en_US |
dc.contributor.author | Škaljac (Savatić), Snežana | en_US |
dc.contributor.author | Peulić, Tatjana | en_US |
dc.contributor.author | Ikonić, Predrag | en_US |
dc.contributor.author | Šojić, Branislav | en_US |
dc.date.accessioned | 2020-03-03T14:48:58Z | - |
dc.date.available | 2020-03-03T14:48:58Z | - |
dc.date.issued | 2011-12-01 | - |
dc.identifier.issn | 14507188 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/12553 | - |
dc.description.abstract | 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 > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L* value of cooked fillets was significantly (P<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<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<0.05) better mark for taste, and highly significant (P<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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad | en_US |
dc.relation.ispartof | Acta Periodica Technologica | en_US |
dc.title | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.2298/APT1142055J | - |
dc.identifier.scopus | 2-s2.0-84858322491 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84858322491 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 62 | en_US |
dc.relation.firstpage | 55 | en_US |
dc.relation.volume | 42 | en_US |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0002-1282-175X | - |
crisitem.author.orcid | 0000-0001-5055-1781 | - |
crisitem.author.orcid | 0000-0002-9102-8417 | - |
crisitem.author.orcid | 0000-0001-7909-8917 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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