This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300℃ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi ju...

BACKGROUND The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). METHODS Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine s...

In the U.S., the per capita consumption of poultry has continued to rise since the 1960’s with the largest increase in production of further processed and convenience products (Figure 1). Because of the emphasis on value-added products, the poultry industry has become focused on improving product yield and meat quality. Commonly used methods of adding value to poultry meats include brining and ...

A series of experiments with chicken skin was undertaken to determine the effect of an Italian marinade on persistence of Salmonella spp. during refrigerated storage and marinating. Chicken skin was inoculated with 0.4 to 3.7 log of multiple antibiotic resistant strains of Salmonella Typhimurium (n = 3), Kentucky (n = 1) or Hadar (n = 1). Chicken skin was then exposed to the Italian marinade fo...

VLAHOVA-VANGELOVA, D. and S. DRAGOEV, 2014. Marination: effect on meat safety and human health. A review. Bulg. J. Agric. Sci., 20: 503-509 Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions contained water, salt and other ingredients. There are several types of marinating according to added solution ingredients. While a...

Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fi sh material for marination, the marinating baths compositions and storage conditions, are carried out in order to achieve a longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper ...

Changes in inoculated Escherichia coli O157:H7 populations were determined during drying (62.5 C, 10 h) of whole muscle beef jerky slices pretreated by: (1) immersing in boiling water (94 C, 15 s), then marinating (4 C, 24 h); (2) seasoning (4 C, 24 h), then immersing in a pickling brine (78 C, 90 s); (3) immersing in a vinegar/water (750/750mL) solution (57.5 C, 20 s), then marinating (4 C, 24...

Marination is the process of soaking meat in marinade to increase retention, improve flavour, fatness, juiceness, and water hold capacity, decrease cooking loss, extend tenderness. In marinating, lime that contained citric acid help break down proteins so became more tender. This study aims determine effect marinating various concentrations juice (Citrus aurantifolia) on physical properties (pH...

The aim of this work is to evaluate the activity of R(+) limonene of against Anisakidae larvae. Its effectiveness was tested in vitro. The results obtained showed a significant activity of the compound against Anisakis larvae, suggesting further investigation on its potential use in the industrial marinating process. In this regard, the use of R(+) limonene in seafood products could be interest...

Cloud computing is an internet based model that enable convenient, on demand and pay per use access to a pool of shared resources. It is a new technology that satisfies a user’s requirement for computing resources like networks, storage, servers, services and applications, without physically acquiring them. It reduces the overhead of the organization of marinating the large system but it has as...