کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6405474 | 1330916 | 2012 | 7 صفحه PDF | دانلود رایگان |
The effects of nanoparticle paprika oleoresin (1 and 3Â g/100Â mL) and carrier system (water/milk) on the physical and sensory properties of cooked marinated chicken were investigated. Marinade absorption, cooking loss, surface colour (Lâ, aâ, bâ values), penetration force, moisture and fat content were measured. Sensory properties, including; surface colour (orange, red), colour penetration, aroma, toughness, juiciness, flavour acceptability, paprika flavour, saltiness, hotness and overall acceptability were also evaluated using 25 naïve assessors (consumers). 3Â g/100Â mL paprika produced greater surface CIE aâ (redness) and bâ (yellowness), sensory surface orange, red and colour penetration attributes. The carrier 0/100 (water to milk ratio) with nanoparticle paprika oleoresin was shown to increase the colour quality of cooked marinated chicken by increasing (PÂ <Â 0.05) surface CIE aâ (redness) and bâ (yellowness) value, whereas the 100/0 water to milk ratio carrier system provided a better colour penetration. In conclusion the application of nanoparticle paprika successfully enhanced marinating performance.
⺠Nanoparticle paprika oleoresin in water/milk based marinades were produced. ⺠The physical and sensory properties were investigated in cooked marinated chicken. ⺠Sensory properties were evaluated using 25 consumers. ⺠Nanoparticle paprika successfully enhanced marinating performance.
Journal: LWT - Food Science and Technology - Volume 46, Issue 1, April 2012, Pages 349-355