The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD PROCESSING AND PRESERVATION

ISSN

0145-8892

e-ISSN

1745-4549

Svazek periodika

41

Číslo periodika v rámci svazku

5 - e13161

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

1-9

Kód UT WoS článku

000412658000057

EID výsledku v databázi Scopus

2-s2.0-85007284339