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Effect of Elevated Nitrogen on Microbial Quality of Low-Fat High Fiber Mutton Kofta During Refrigerated Storage

Shruthi, B.L. (2006) Effect of Elevated Nitrogen on Microbial Quality of Low-Fat High Fiber 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: Attempts were made to prepare a low fat and high fiber comminuted meat product with reference to meat kofta and evaluate its chemical and microbial quality.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. No marked changes were observed in textural profile of cooked and fried product during storage under nitrogen condition. The cooked or fried mutton Kofta could be stored at 4±1°C under nitrogen conditions for 4 weeks and 8 weeks respectively without detrimental changes in physico-chemical and sensory quality of the product.
Uncontrolled Keywords: mutton kofta microbial quality refrigerated storage
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: 21 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/522

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