Use of natural antioxidants in sous vide tilapia fillet
نویسندگان
چکیده
منابع مشابه
Palatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
متن کاملComparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts
Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of anti...
متن کاملChanges in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
متن کاملClostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.
The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores. Samples were irradiated at either 0 or 2 kGy, heated to an internal temperatur...
متن کاملÉtude de propriétés électroniques de nanostructures par microscopie à force atomique sous ultra-vide THÈSE
Étude de propriétés électroniques de nanostructures par microscopie à force atomique sous ultra-vide THÈSE Présentée à l'Université des Sciences et Technologies de Lille pour obtenir le grade de I want to thank mainly my supervisor Dr Thierry Mélin, on whom I could always rely and ask for advice. It was really a pleasure to work with Thierry and I hope that we can still collaborate in the futur...
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ژورنال
عنوان ژورنال: Boletim de Indústria Animal
سال: 2020
ISSN: 0067-9615,1981-4100
DOI: 10.17523/bia.2020.v77.e1471