Effect of ground paprika and its oleoresin on marinated chicken breast meat quality
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 chicke...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2011-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142055J.pdf |
| Summary: | 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 |
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| ISSN: | 1450-7188 |