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Studies on curing and smoking of poultry.

Chatterjee, A. J. and Panda, B. and Khabade, V. S. and Puttarajappa, R. (1971) Studies on curing and smoking of poultry. Journal of Food Science and Technology (Mysore), 8 (1). 28-30, 15 ref..

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Abstract

The shelf-life of poultry, vacuum packed in polythene and stored at an ambient temp. of 27-28 degree C was extended to about 7 days by treatment with soft cure pickle (65 degree salinometer) and light smoking. Organoleptic evaluation after 7 days storage showed the refrigerated cured products to be more acceptable in respect of saltiness, but there was no apparent significant difference in respect of flavour, colour, tenderness, and juiciness when compared with samples kept at room temp.

Item Type: Article
Uncontrolled Keywords: CURING-; /Curing/ of poultry; SMOKING-; /smoking/ of poultry; KEEPING-QUALITY; / improvement of shelf-life/ of poultry; POULTRY-; Improvement of shelf-life of poultry vacuum packed in polyethylene; PACKAGING-; POLYETHYLENE-; ORGANOLEPTIC-PROPERTIES; Organoleptic evaluation of cured poultry after storage; STORAGE-
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: 17 Mar 2010 09:29
Last Modified: 17 Mar 2010 09:29
URI: http://ir.cftri.com/id/eprint/7283

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