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EFFECT OF COOKING AND STORAGE ON CHOLESTEROL CONTENT OF QUAIL MEAT.

Author(s) : SHARMA N., KOWALE B. N., JOSHI H. B.

Type of article: Article

Summary

THE EFFECT OF COOKING AND STORAGE AT 263 AND 277 K (-10 AND 4 DEG C) ON THE CHOLESTEROL CONTENT OF QUAIL MUSCLES WAS STUDIED. IN FRESH THIGH AND BREAST MUSCLES, CHOLESTEROL CONTENTS WERE 1.04 MG AND 1.18 MG PER GRAM RESPECTIVELY. SEVENTY PERCENT OF TOTAL CHOLESTEROL WAS PRESENT IN THE FREE FORM AND THE REST IN ESTERIFIED FORM. THE CHOLESTEROL CONTENTS DECREASED ON COOKING.

Details

  • Original title: EFFECT OF COOKING AND STORAGE ON CHOLESTEROL CONTENT OF QUAIL MEAT.
  • Record ID : 1984-0680
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci. Technol.
    vol. 19; n. 5; 1982.09-10; 212-214; 1 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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