The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-020-00767-x
Abstract: Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed… read more here.
Keywords: barley bran; fermented barley; marination; korean fermented ... See more keywords
Marination and fermentation of yellow mealworm larvae (Tenebrio molitor)
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DOI: 10.1016/j.foodcont.2018.04.036
Abstract: Abstract The attractiveness of fresh edible insects might be enhanced by increasing their shelf life and taste. Two processes that have never been documented in the scientific literature for mealworms as such but that may… read more here.
Keywords: yellow mealworm; tenebrio molitor; marination fermentation; fermentation ... See more keywords
Marination with citric acid, lemon, and grapefruit on the sensory, textural, and microstructures characteristics of poultry meat.
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DOI: 10.1080/00071668.2021.1963674
Abstract: This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking… read more here.
Keywords: citric acid; microscopy; grapefruit; marination ... See more keywords
Descriptive sensory analysis of marinated and non‐marinated wooden breast fillet portions1
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DOI: 10.3382/ps/pey145
Abstract: Abstract The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects… read more here.
Keywords: breast; shear force; marination; meat ... See more keywords