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Effect of fat levels on microbial quality of Mutton Kofta during refrigerated storage

Radhika, M. (2007) Effect of fat levels on microbial quality of Mutton Kofta during refrigerated storage. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Effect of different fat levels on chemical and microbial quality of cooked and fried mutton kofta was studied. A substantial decrease in microbial counts was found when product was cooked or fried. Yeast and Mould, Coliforms, Staphylococcus aureus, Lactic acid bacteria were not detected in fried product. Marked changes were observed in textural profile of cooked and fried product prepared by using different fat levels. The fried mutton Kofta could be stored at 4±1°C for 21 days without detrimental changes in physico-chemical and microbial quality of the product.
Uncontrolled Keywords: mutton kofta microbial quality refrigeration fat
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 05:26
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/1208

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