Table 1.
Treatment name | Components added per 100 g of brined strips |
---|---|
BRL/BRF | No additions (BRL packaged in the laboratory, BRF packaged in the production plant) |
H2O | 9.76 g water, 3.53 g rape seed oil |
HCL | 1.33 ml of 1 M HCl* |
SPI | Spice mixture containing 0.31 g spices (sweet pepper, curry, black pepper, garlic, and turmeric), 0.4 g thickeners (xanthan gum and guar gum), and 0.070 g yeast extract* |
ACE | 0.79 ml of 10% acetic acid* |
CAR | Carbohydrates: 0.95 g of glucose, 0.79 g of honey, and 0.98 g of maltodextrin (dextrose equivalent 13–17, Sigma-Alrich, St Louis, MO, USA)* |
A&C | Acetic acid and the carbohydrates* |
MAL/MAF | All the components of the marinade (MAL packaged and marinated in the laboratory, MAF packaged and marinated in the factory) |
The components were added to the strips together with 9.76 g of water and 3.53 g of rape seed oil.