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 |
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| author | Jokanović Marija R. Džinić Natalija R. Tomović Vladimir M. Savatić Snežana B. Tasić Tatjana A. Ikonić Predrag M. Šojić Branislav V. |
| author_facet | Jokanović Marija R. Džinić Natalija R. Tomović Vladimir M. Savatić Snežana B. Tasić Tatjana A. Ikonić Predrag M. Šojić Branislav V. |
| author_sort | Jokanović Marija R. |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-04-12T00:31:25Z |
| format | Article |
| id | doaj.art-e245cf773add423ea61b4c76d4fa11a4 |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-04-12T00:31:25Z |
| publishDate | 2011-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-e245cf773add423ea61b4c76d4fa11a42022-12-22T03:55:20ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882011-01-01201142556210.2298/APT1142055JEffect of ground paprika and its oleoresin on marinated chicken breast meat qualityJokanović Marija R.Džinić Natalija R.Tomović Vladimir M.Savatić Snežana B.Tasić Tatjana A.Ikonić Predrag M.Šojić Branislav V.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 Lhttp://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142055J.pdfmarinatingchicken filletspaprikaquality |
| spellingShingle | Jokanović Marija R. Džinić Natalija R. Tomović Vladimir M. Savatić Snežana B. Tasić Tatjana A. Ikonić Predrag M. Šojić Branislav V. Effect of ground paprika and its oleoresin on marinated chicken breast meat quality Acta Periodica Technologica marinating chicken fillets paprika quality |
| title | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| title_full | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| title_fullStr | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| title_full_unstemmed | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| title_short | Effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| title_sort | effect of ground paprika and its oleoresin on marinated chicken breast meat quality |
| topic | marinating chicken fillets paprika quality |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142055J.pdf |
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