onr:"swepub:oai:DiVA.org:uu-510125"
Search: onr:"swepub:oai:DiVA.org:uu-510125" > Effects of blackber...
- 1 of 1
- Previous record
- Next record
- To hitlist
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
-
- He, Yuanju (author)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
-
- Zhang, Chang (author)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
-
- Zheng, Yimei (author)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
- show more...
- show less...
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China Farmakognosi (creator_code:org_t)
- Elsevier BV, 2023
- 2023
- English.
- In: FOOD CHEMISTRY-X. - : Elsevier BV. - 2590-1575. ; 18
- Journal article (peer-reviewed)
Abstract
Subject headings
Close
- Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80celcius for 1 h. The differences in texture, water distribution and volatile flavor components among different groups (adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Blackberry polysaccharide
- Chicken breast
- Volatile flavor substances
- Meteorological ion migration chromatography
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
- FOOD CHEMISTRY-X (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- He, Yuanju
- Zhang, Chang
- Zheng, Yimei
- Xiong, Huaxing
- Ai, Chao
- Cao, Hui
- show more...
- Xiao, Jianbo
- El-Seedi, Hesham
- Chen, Lei
- Teng, Hui
- show less...
- About the subject
-
- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
- Articles in the publication
- FOOD CHEMISTRY-X
- By the university
- Uppsala University
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
