Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractio...

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Bibliographic Details
Main Authors:	Dessislava Borislavova Vlahova-Vangelova, Stefan Georgiev Dragoev, Dessislav Kostadinov Balev, Bahytkul Kajkenovna Assenova, Kumarbek Junusbekovich Amirhanov
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2017-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2017/5631532

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