Andere Kunden interessierten sich auch für
![Organic acids on iron chlorosis]( "Organic acids on iron chlorosis")
Organic acids on iron chlorosis39,99 €![Role of Organic Acids in Alleviation of Aluminium Toxicity]( "Role of Organic Acids in Alleviation of Aluminium Toxicity")
Role of Organic Acids in Alleviation of Aluminium Toxicity26,99 €![The effect of grape storage temperature on organic acids of MCC wines]( "The effect of grape storage temperature on organic acids of MCC wines")
The effect of grape storage temperature on organic acids of MCC wines29,99 €![Egyptian Buffaloes Milk Fatty Acids Affected by Vegetable Oils Feeding]( "Egyptian Buffaloes Milk Fatty Acids Affected by Vegetable Oils Feeding")
Egyptian Buffaloes Milk Fatty Acids Affected by Vegetable Oils Feeding39,99 €![Physicochemicals & Fatty Acids Profile of Mahua & Bhilamo Seed Oils]( "Physicochemicals & Fatty Acids Profile of Mahua & Bhilamo Seed Oils")
Physicochemicals & Fatty Acids Profile of Mahua & Bhilamo Seed Oils29,99 €![Branched Chain Amino Acids]( "Branched Chain Amino Acids")
Branched Chain Amino Acids35,99 €![Long-chain polyunsaturated fatty acids Requirement in Meagre fish]( "Long-chain polyunsaturated fatty acids Requirement in Meagre fish")
Long-chain polyunsaturated fatty acids Requirement in Meagre fish26,99 €
Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.