Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles-Reference-Cited by-同舟云学术

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Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles

Published:2020-07-02 Issue:9 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Moreno Jorge¹^ORCID,Mphachoe Pabala¹,Sáez‐Trautmann Guido¹,Guerra‐Valle María¹,Simpson Ricardo²³^ORCID,Nuñez Helena²

Affiliation:

1. Group of Emergent Technology and Bioactive Components of Food, Department of Food EngineeringUniversidad del Bío‐Bío Chillán Chile

2. Department of Chemical Engineering and EnvironmentUniversidad Técnica Federico Santa María Valparaíso Chile

3. Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13455

Reference22 articles.

1. Effect of Marination with Sodium Pyrophosphate Solution on Oxidative Stability of Frozen Cooked Broiler Leg Meat

2. 18th ed;AOAC,2005

3. The Effect of Salt Brine Chilling on Driploss of Ice-Packed Broiler Carcasses

4. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

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2. Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork ( longissimus dorsi muscle );International Journal of Food Science & Technology;2022-07-22

3. Improving water retention of chicken breast meats by CaCl 2 combined with pulsed electric fields;International Journal of Food Science & Technology;2021-11

4. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination;Journal of Food Process Engineering;2020-12-22

5. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process;Innovative Food Science & Emerging Technologies;2020-12

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