Influence of Lime Juice on the Pink Discoloration and Quality of Sous-Vide Processed Chicken Breast During Refrigerated Storage-Reference-Cited by-同舟云学术

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Influence of Lime Juice on the Pink Discoloration and Quality of Sous-Vide Processed Chicken Breast During Refrigerated Storage

Published:2016-11-06 Issue:6 Volume:39 Page:726-731
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Hong Go-Eun¹,Mandal Prabhat Kumar²^ORCID,Kim Ji-Han¹,Park Woo-Joon¹,Oh Jae-Wook³,Lim Ki-Won⁴,Lee Chi-Ho¹

Affiliation:

1. Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143 701 South Korea

2. Department of Livestock Products Technology; Rajiv Gandhi Institute of Veterinary Education and Research; Pondicherry India

3. Department of Animal Biotechnology; Konkuk University; Seoul 143 701 South Korea

4. Department of Physical Education; Konkuk University; Seoul 143 701 South Korea

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12230/fullpdf

Reference25 articles.

1. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods;Church;Int. J. Food Sci. Technol.,2000

2. The effect of lemon juice on shelf life of sous vide packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840);Cosansu;Food Bioprocess Technol.,2013

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Time and Temperature in Sous-Vide Heat Treatment on Selected Physicochemical Properties of Horsemeat;Processes;2023-10-31

2. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review;Foods;2023-08-18

3. Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice;International Journal of Environmental Research and Public Health;2023-02-21

4. Current status and future trends of sous vide processing in meat industry; A review;Trends in Food Science & Technology;2022-11

5. Effect of addition of different citrus juice on the quality of se'i made from the meat of cull Bali cows with different body condition scores;Journal of the Indonesian Tropical Animal Agriculture;2021-12-09

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