EFFECT OF FROZEN STORAGE AND EXTENDERS ON THE QUALITY OF MEAT TIKKAS FROM CULLED HENS AND BROILER BREEDER MALES.

Type of article: Article

Summary

MEAT TIKKAS (SAUSAGES) FROM SPENT HENS AND BROILER BREEDER MALES IN COMBINATION WITH REFINED WHEAT FLOUR (MAIDA) SEMOLINA AND POTATO AS BINDERS WERE FROZEN STORED (-18 DEG C) AS RAW OR PRECOOKED AND EVALUATED AT MONTHLY INTERVALS FOR APPROXIMATE COMPOSITION AND SENSORY QUALITY. THE COOKING LOSS AND SHRINKAGE WERE SIGNIFICANTLY AFFECTED BY BINDERS, STORAGE AND MEAT TYPE ; WHILE APPROXIMATE COMPOSITION AND SENSORY PARAMETERS WERE SIGNIFICANTLY AFFECTED BY COOKING AS WELL IN ADDITION TO THESE TREATMENTS. AMONG THE BINDERS, POTATO CONTAINING SAMPLES WERE PREFERRED THE LEAST. COOKING IMPROVED SENSORY QUALITY OF TIKKAS. THE TIKKAS COULD BE STORED UNDER FROZEN CONDITIONS FOR FOUR MONTHS IN CASE OF RAW AND MORE THAN FIVE MONTHS IN CASE OF PRECOOKED SAMPLES WITHOUT MARKED PERCEIVABLE DETERIORATION IN QUALITY.

Details

Original title: EFFECT OF FROZEN STORAGE AND EXTENDERS ON THE QUALITY OF MEAT TIKKAS FROM CULLED HENS AND BROILER BREEDER MALES.
Record ID : 1992-2327
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
Publication date: 1991/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Potato; Flour; Mince; Meat; Organoleptic property; Physical property; Sausage; Freezing