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- W2105371057 abstract "SummaryThe lactoperoxidase system (LPS) and nisin have been shown to inactivate some micro-organisms in foods. However, further studies were needed to evaluate whether these treatments had any influence on the physical and sensory characteristics of broiler drumsticks. In this study, a solution that contained 1% acetic acid and 3% salt with pH adjusted to 4 was developed as a standard marinade. The LPS consisted of 1-μg mL−1 lactoperoxidase, 5.9-mm potassium thiocyanate (KSCN), and 2.5-mm H2O2 was added to the marinade, followed by nisin at 100 IU mL−1. The results showed that the physical characteristics, including raw and cooked drumstick pH, percentage incorporation of marinade solution, cooking loss, skin and muscle L*, a*, b* values, and sensory characteristics, including skin and muscle sensory colour, aroma and flavour, off aroma, off flavour, juiciness and tenderness of the broiler drumsticks, treated with 100-IU mL−1 nisin and LPS were not impaired." @default.
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- W2105371057 date "2008-01-01" @default.
- W2105371057 modified "2023-09-24" @default.
- W2105371057 title "Changes in physical and sensory characteristics of marinated broiler drumsticks, treated with nisin and lactoperoxidase system" @default.
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- W2105371057 doi "https://doi.org/10.1111/j.1365-2621.2006.01378.x" @default.
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