Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicke...

Full description

Bibliographic Details
Main Authors: Jokanović Marija R., Džinić Natalija R., Tomović Vladimir M., Savatić Snežana B., Tasić Tatjana A., Ikonić Predrag M., Šojić Branislav V.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2011-01-01
Series:Acta Periodica Technologica
Subjects:
marinating
chicken fillets
paprika
quality
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142055J.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142055J.pdf

Similar Items