搜索结果: 1-9 共查到“食品加工技术 chicken”相关记录9条 . 查询时间(0.062 秒)
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
font style='font-size:12px;'>
2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
font style='font-size:12px;'>
2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
font style='font-size:12px;'>
2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
font style='font-size:12px;'>
2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
mechanically deboned chicken meat patty antioxidant metmyoglobin haem iron tocopherol ascorbic acid
font style='font-size:12px;'>
2014/2/27
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at –20°C for 6...
Porosity of Deep Fat Fried Breaded Chicken Meat
porosity oil absorption deep fat frying chicken meat
font style='font-size:12px;'>
2010/3/24
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have...
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Rigor mortis Thaw rigor Struggle at slaughter Texture analyzer
font style='font-size:12px;'>
2012/8/13
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resoluti...
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
Caspase3 Skeletal muscle protein Calpain Inhibitor Post mortem aging Proteolysis
font style='font-size:12px;'>
2012/8/13
The objective of this study was to investigate the potential contribution of apoptosis related downstream executioner caspase3 to post mortem skeletal muscle proteolysis by use of caspase3 selective i...
Optimisation of the PCR method for the detection of Campylobacter jejuni and Campylobacter coli in samples of ready-to-eat chicken meals
polymerase chain reaction internal control Campylobacter spp.
font style='font-size:12px;'>
2014/3/3
This work compared the use of polymerase chain reaction (PCR) and the conventional CSN/ISO/10272 culture-based methods in the detection of Campylobacter species in ready-to-eat meals made from chicken...