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International Journal of Food Properties Volume 20, 2017 - Issue 12
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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
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Pages 2954-2965 | Received 27 Jul 2016, Accepted 18 Nov 2016, Published online: 31 Mar 2017

Citations (10)

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Elisabeth Baéza. (2020) Characteristics of processed poultry products. World's Poultry Science Journal 76:4, pages 719-741.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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