Review Reports - Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Round 1

Reviewer 1 Report

Journal

Applied Sciences (ISSN 2076-3417)

Manuscript ID

applsci-2292623

Type

Article

Title

Physicochemical characteristics of pork liver pâtés containing non-thermal air plasma treated egg white as an alternative source of nitrite

Dear authors:

The manuscript presents interesting research.

The title is good and specific enough to grab the reader's interest so it's easy enough to understand.

The topic of scientific research is quite interesting and relevant.

The scientific article is logically constructed, consistent with the principles of presenting scientific information and research.

I think that the article used enough tables and illustrations.

There are some minor suggestions:

Abstract:

I suggest that the authors of the manuscript significantly improve the information presented.

This must be done in order to attract more attention of readers to research on this scientific issue.

keywords

I suggest adding a few terms to expand the search (this is a recommendation)

Introduction

I suggest that the authors significantly improve, expand the search for scientific articles on this topic, perform a comprehensive analysis, focus on the problems of the scientific direction and its significance for further own research.

I did not like the brevity of this section, not the in-depth analysis of publications in peer-reviewed scientific journals.

More attention needs to be paid to the rationale behind the use of egg white in pork liver pate.

L.50………. that makes them a good combination with bread.

Why only bread?

L75. “Apart from its functional properties, egg white has the potential to neutralize the strong, making the pâté more acceptable to consumers.

Please provide a citation.

The source [21] does not have this.

I ask you to give the concept of "earthy flavor of liver"

Materials and Methods

During what period were the studies carried out?

Why didn’t they plan additional research “Pate tasting by experts. Determination of sensory indicators on a point scale?

L. 122. Each group of liver pâté (NC, PC1, PC2, PTEW1, PTEW2) ... for each group, give a more detailed description

L.125. . All treatments were made using the following formula

I recommend presenting it in tabular form.

Did the recipe include the addition of drinking water?

L. 127 .... of raw meat and added ingredients.

Check the text of the article for terminology.

This section needs a major overhaul.

3. Results and Discussion

L. 228. Figure 1.

Change drawing scale...

L. 322. Figure 2.

Indicate samples of pate in the picture

Figure 3. Figure 4. Figure 5. Figure 6.

Each time you use a different color for the samples.

Why can't one color be used per swatch? Research takes place at different stages of storage.

It would be clear if you add a picture - one sample .... Results on different days of storage ... The dynamics would be visible. 5 samples - a separate sample in each drawing.

This section lacks a serious discussion of the results obtained.

Conclusions

It is necessary to significantly supplement (expand) in accordance with the purpose of the study.

References

L. 614. Çelik, A.; Yaman, H.; Turan, S.; Kara, A.; Kara, F.; Zhu, B.; Qu, X.; Tao, Y.; Zhu, Z.; Dhokia, V.; et al. no

Needs clarification...

The listing needs clarification.

L. 646. Please add https://doi.org/10.1016/S0167-4501(06)80231-1

I believe that the authors of the article did not carefully enough approach the analysis of the problem and used an insufficient number of citations.

I note that the authors have used more than 40 percent of the sources published in the last five years.

I recommend for publication the scientific article " Physicochemical characteristics of pork liver pâtés containing non-thermal air plasma treated egg white as an alternative source of nitrite " - applsci-2292623 provided - after significant improvements and adjustments.

Author Response

Authors would like to express thanks to the Reviewers of our paper for the valuable comments and specific remarks. Enclosed, please find explanation to them. All of them we read carefully and considered, as far as it was possible, in the correction of this paper. Manuscript has been improved according recommendations of all Reviewers, but explanation to them we have attached in separate files. Also the English language has been checked throughout the text.

Please see the attachment.

Best regards,

In the name of the authors,

Monika Marcinkowska-Lesiak

Author Response File: Author Response.docx

Reviewer 2 Report

Comments to Authors

Article “Physicochemical characteristics of pork liver pâtés containing non-thermal air plasma treated egg white as an alternative source of nitrite” is interesting and it may be as an alternative source of nitrites. Different points must be considered before the paper can be considered for acceptance.

1. Abstract part needs to rewrite, in abstract part add about objective, main results and general conclusion and also add the numerical data.

2. Justify the objective of study in the Introduction section and in introduction section add main content only.

3. Remove the air and source from the key words.

4. In method section specify what changes were made by Marcinkowska-Lesiak [29].

5. Provide the separate heading for each method used for measurement.

6. Add more content to compare the results.

7. Next time add sensory evaluation and texture studies such types of studies.

8. Conclusion is just the summary of results. Please talk about the big picture and the major findings of the work.