Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Han, Hong, Go-Eun, Lim, Ki-Won, Park, Woojoon, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670886/
https://www.ncbi.nlm.nih.gov/pubmed/26761885
http://dx.doi.org/10.5851/kosfa.2015.35.5.585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670886/
https://www.ncbi.nlm.nih.gov/pubmed/26761885
http://dx.doi.org/10.5851/kosfa.2015.35.5.585

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