Advanced search
Publication Cover
International Journal of Food Properties Volume 20, 2017 - Issue 12
Submit an article Journal homepage
1,513
Views
10
CrossRef citations to date
0
Altmetric
Articles

Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods

Fábio A. P. SilvaDepartment of Food Engineering, Federal University of Paraiba, Joao Pessoa, BrazilCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-4302-6070View further author information
ORCID Icon,
Valquíria C. S. FerreiraDepartment of Food Engineering, Federal University of Paraiba, Joao Pessoa, BrazilView further author information
,
Marta S. MadrugaDepartment of Food Engineering, Federal University of Paraiba, Joao Pessoa, BrazilView further author information
&
Mario EstévezIPROCAR Research Institute, University of Extremadura, Cáceres, SpainORCID Iconhttp://orcid.org/0000-0002-8509-2789View further author information
ORCID Icon
Pages 2954-2965 | Received 27 Jul 2016, Accepted 18 Nov 2016, Published online: 31 Mar 2017

Citations (10)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Elisabeth Baéza. (2020) Characteristics of processed poultry products. World's Poultry Science Journal 76:4, pages 719-741.
Read now
Inmaculada Gómez, Francisco C. Ibañez & María José Beriain. (2019) Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations. International Journal of Food Properties 22:1, pages 1693-1708.
Read now

Articles from other publishers (8)

Zhicheng Wu, Jiamin Liu, Jinggang Ruan, Min Xu, Zhaoming Wang & Dong Zhang. (2023) Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification. International Journal of Food Science & Technology.
Crossref
Roman Karki, Indrawati Oey, Phil Bremer, Sze Ying Leong & Patrick Silcock. (2022) Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model. Food and Bioprocess Technology 16:1, pages 216-231.
Crossref
Anna Draszanowska, Mirosława Karpińska-Tymoszczyk, Manuel Simões & Magdalena A. Olszewska. (2022) The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf. Applied Sciences 12:20, pages 10641.
Crossref
Samar M. Bassam, Clarice Noleto-Dias & Mohamed A. Farag. (2022) Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chemistry 371, pages 131139.
Crossref
Mirosława Karpińska-Tymoszczyk, Anna Draszanowska, Marzena Danowska-Oziewicz & Lidia Kurp. (2020) The effect of low-temperature thermal processing on the quality of chicken breast fillets. Food Science and Technology International 26:7, pages 563-573.
Crossref
Anna Draszanowska, Mirosława Karpińska-Tymoszczyk & Magdalena A Olszewska. (2019) The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat. Food Science and Technology International 26:4, pages 300-310.
Crossref
M. Chmiel, M. Roszko, E. Hać-Szymańczuk, L. Adamczak, T. Florowski, D. Pietrzak, A. Cegiełka & M. Bryła. (2020) Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions. Poultry Science 99:2, pages 1107-1116.
Crossref
Yu Fu, Kathrine H. Bak, Jing Liu, Cristian De Gobba, Marie Tøstesen, Erik T. Hansen, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L.P. Bredie & René Lametsch. (2019) Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds. Food Research International 121, pages 28-38.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.