Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05060-1
Abstract: The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L *, a… read more here.
Keywords: chicken meatballs; meat; water; quality ... See more keywords
Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108189
Abstract: Abstract Herein, the formation of heterocyclic aromatic amines (HAAs) in chicken meatballs formulated with different levels of turmeric powder (0.5 and 1%) and cooked at different temperatures (150, 200, and 250 oC) was investigated. We… read more here.
Keywords: heterocyclic aromatic; turmeric reduction; aromatic amines; chicken meatballs ... See more keywords
Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs
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DOI: 10.1111/jfpp.13042
Abstract: This study investigated the effects of two frozen storage temperatures (−20 and −40C) and four frozen storage periods (0, 4, 8 and 12 weeks) on quality of chicken meatballs. Results showed CIE L*, a*, T22… read more here.
Keywords: storage; chicken meatballs; quality chicken; frozen storage ... See more keywords
Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
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DOI: 10.3390/foods11081066
Abstract: Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the… read more here.
Keywords: pork chicken; chicken meatballs; fat reduction; pork ... See more keywords
Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs
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DOI: 10.3390/foods12050995
Abstract: In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish… read more here.
Keywords: perch gelatin; low fat; fish gelatin; gelatin ... See more keywords