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   Articles with "marination" as a keyword



The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin

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recommendations! 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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recommendations! Published in 2018 at "Food Control"

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
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Marination with citric acid, lemon, and grapefruit on the sensory, textural, and microstructures characteristics of poultry meat.

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recommendations! Published in 2021 at "British poultry science"

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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recommendations! Published in 2018 at "Poultry Science"

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

Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (Cavia porcellus)

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recommendations! Published in 2025 at "Foods"

DOI: 10.3390/foods14223887

Abstract: Guinea pig (Cavia porcellus) meat is valued for its nutritional quality and ease of production. Marination is a key value-adding process, but it is limited by its long duration. Therefore, technologies that accelerate marination and… read more here.

Keywords: pig meat; meat; marination; temperature physicochemical ... See more keywords