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2 results
Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky.
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In this study, jerky samples were prepared from seasoned beef with and without the addition of starter culture. They were then dried or fried and analyzed to identify the quality parameters and volatile flavor compounds. Samples (starter and control) were divided into drying (inoculated-drying, I-D;
Physical, Structural, Barrier, and Antifungal Characterization of Chitosan-Zein Edible Films with Added Essential Oils.
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Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan-zein mixture with three different essential oils (EOs) added: anise, orange,
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