| Titles |
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English :
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EFFECT OF MARINATING SOLUTION ON QUALITY ATTRIBUTES OF REHEATED COOKED BEEF SLICES DURING COLD STORAGE
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Arabic :
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تأثير محاليل النقع على خصائص الجودة لشرائح اللحم البقرى المطبوخ بعد إعادة تسخينه أثناء التخزين بالتبريد
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| Abstract |
The effect of some marinating solutions to prevention of WOF development and on increase the oxidative stability and other quality attributes of reheated cooked beef slices during refrigerated storage was investigated. Beef slices samples were soak in to seven solutions 1: 3 (w: v) 15 min. each. These solutions consisted of one or more of the following; soy sauce, lime juice and propionic acid were used; spices mixture and smoking liquid was added to each solution. The marinated beef slices were cooked and then stored in refrigerator at 4±1?C. Refrigerated samples divided into two groups, first group stored for 1 day and second group stored for 4 days. Then all samples were reheated in an oven. The obtained results showed that, TBA value, peroxide value and acid value were the lowest value of sample soaked in to lime juice. The same sample contained the lowest counts of psychophilic and yeasts and molds. The sample soaked in lime juice and the sample soaked in lime juice, propionic acid and soy sauce had the highest score in organoleptic evaluation. It was concluded that the best treatment was sample soaked in solution consisted of lime juice.
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| Publication year |
2009
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Nutrition and Health,
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| Author(s) from ARC |
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| External authors (outside ARC) |
ناديه مختار عبد البر
هيئة الطاقة الذرية – مركز البحوث النووية – أبو زعبل – مصر
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| Publication Type |
Journal
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