The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F17%3A75077" target="_blank" >RIV/60460709:41340/17:75077 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/jfpp.13161" target="_blank" >http://dx.doi.org/10.1111/jfpp.13161</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.13161" target="_blank" >10.1111/jfpp.13161</a>
Alternative languages
Result language
angličtina
Original language name
The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat
Original language description
The effect of modified blanching treatments on the drying behavior of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulting product. The three treatments under investigation were (1) oil treatment (OT) (2) steam blanching (SB), and (3) hot air blanching (HAB) with three doses of oregano essential oil (OEO) (1) 1,5 (2) 3, and (3) 6 mL. Each treatment had an effect on the drying time of the beef samples, however, the dose of OEO applied did not affect the drying process. The results showed that SB was the most effective treatment reducing the drying time. Meanwhile, 1,5 and 3 mL HAB samples and 1,5 mL OT samples were judged as better from sensory point of view and the respondents considered that adding OEO enriched the pleasantness of the smell.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN
0145-8892
e-ISSN
1745-4549
Volume of the periodical
41
Issue of the periodical within the volume
5 - e13161
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
1-9
UT code for WoS article
000412658000057
EID of the result in the Scopus database
2-s2.0-85007284339