Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F18%3A78125" target="_blank" >RIV/60460709:41340/18:78125 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1155/2018/1067672" target="_blank" >http://dx.doi.org/10.1155/2018/1067672</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1155/2018/1067672" target="_blank" >10.1155/2018/1067672</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Popis výsledku v původním jazyce

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg.kg(-1)), weight loss during cooking (%), water holding capacity (%), colour (L,a,b),and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola (c) (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L a b colour space and the effect of the different pretreatments on the overall combined colour (Delta E)was calculated. Significant differences (p 0,05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding

Název v anglickém jazyce

Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

Popis výsledku anglicky

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg.kg(-1)), weight loss during cooking (%), water holding capacity (%), colour (L,a,b),and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola (c) (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L a b colour space and the effect of the different pretreatments on the overall combined colour (Delta E)was calculated. Significant differences (p 0,05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding

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

2018

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD QUALITY

ISSN

0146-9428

e-ISSN

—

Svazek periodika

N

Číslo periodika v rámci svazku

1067672

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

0-0

Kód UT WoS článku

000431561400001

EID výsledku v databázi Scopus

2-s2.0-85046764624