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- Title
Influence of the marinade and of the thermal treatment on the physical-chemical characteristics of deer meat.
- Authors
Ciubotaru, Gabriela; Cozmuta, Anca Mihaly; Nicula, Camelia; Cozmuta, Leonard Mihaly; Dumuța, Anca; Korzeniowska, Malgorzata; Peter, Anca
- Abstract
This research studies the influence of the marinade composition and of the vacuum heat treatment (Sous Vide procedure) on the physical-chemical properties of six types of deer meat. Three types of marinades made up of ingredients with different properties have been prepared. The packets of marinated meat vacuumed and sealed were subjected to the Sous Vide technique (thermal treatment at 60 °C, for 4 hours). The characterization was performed both on crude and cooked marinated samples and consisted of colorimetric and textural analysis, determination of hardness, elasticity, pH and mass loss. The results showed that the M3 marinade containing pickled red beet juice, anise, cinnamon, cloves, ground ginger, junibahar, honey, colored pepper, chilli powder and salt, showed the more efficient improvement of the deer meat, best retained its elasticity and induced the lowest color change. Thus, the M3 marinade is a promising solution for deer meat in order to obtain an attractive culinary preparate.
- Subjects
MARINADES; VENISON; ELASTICITY; COLORIMETRY; COLOR temperature
- Publication
Journal of Agroalimentary Processes & Technologies, 2023, Vol 29, Issue 4, p333
- ISSN
2069-0053
- Publication type
Article