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Quality changes during the storage of dehydrated chicken kebab mix.

Modi, V. K. and Sachindra, N. M. and Paregowda, Nagegowda. and Mahendrakar, N. S. and Narasimha Rao, D. (2007) Quality changes during the storage of dehydrated chicken kebab mix. International Journal of Food Science & Technology, 42 (7). 827-835 ; 32 ref..

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Abstract

The level of binders (starch, refined wheat flour and milk powder) was optimized with respect to sensory quality of ready-to-eat kebab made from a dehydrated mix. The optimized levels (as % of cooked meat) were 4.5% starch, 9.5% refined wheat flour and 2% milk powder. Dehydrated chicken kebab mix prepared with optimized quantities of binders and spices was packed in metalized polyester pouches, stored at ambient temp. (27 2C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P <less than or equal to> 0.05) in pH from 5.8 to 5.5, increases (P <less than or equal to> 0.05) in aw from 0.31% to 0.42%, in moisture from 5.4% to 6.2%, in free fatty acid values from 0.99 to 1.74 as per cent oleic acid and in TBA numbers from 2.9 to 5.3 mg malonaldehyde kg-1 were observed during storage. Hunter colour a values increased (P <less than or equal to> 0.05) from 0.30 to 1.29, whereas changes in Hunter L (51.8-53.4) and in Hunter b (19.0-19.5) values were marginal (P <greater than or equal to> 0.05) during storage. The chicken kebab mix was microbiologically safe as indicated by low bacterial counts and absence of coliforms throughout the storage period of 6 months. Fried chicken kebabs prepared from mix stored for up to 6 months were acceptable.

Item Type: Article
Uncontrolled Keywords: ADDITIVES-; CHICKEN-MEAT; MEAT-PRODUCTS; MILK-; SENSORY-PROPERTIES; STARCH-; WHEAT-; BINDERS-; CHICKEN-PRODUCTS; KEBABS-; MILK-POWDERS; QUALITY-; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 04:48
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6423

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