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EFFECT OF FURTHER PROCESSING AND STORAGE OF MECHANICALLY DEBONED CHICKEN ON PROXIMATE COMPOSITION, THIAMINE, RIBOFLAVIN AND TBA VALUES.

Author(s) : ANG C. Y. W.

Type of article: Article

Summary

MECHANICALLY DEBONED CHICKEN (MDC), AND ITS FURTHER PROCESSED PRODUCTS, FRANKFURTERS (FK) AND BOLOGNAS (BG), WERE EVALUATED FOR PROXIMATE COMPOSITION, THIAMIN, RIBOFLAVIN AND TBA VALU VITAMIN CONCENTRATIONS WERE FOUND STABLE IN MDC STORED AT 275 K (2 DEG C) FOR 2 DAYS OR AT 255 K (-18 DEG C) FOR 180 DAYS. THE PROCESSING OF FK AND BG REDUCED THE VITAMIN LEVELS BY 0-12% ON A DRY WEIGHT BASIS. STORAGE OF FK AND BG FOR 42 DAYS AT 275 K OR 180 DAYS AT 255 K HAD NO MEASURABLE EFFECT ON VITAMIN CONTENT. TBA VALUES WERE GENERALLY LOW EXCEPT THEIR INCREASES WERE SIGNIFICANT IN THE SALTED MDC HELD AT 255 K.

Details

  • Original title: EFFECT OF FURTHER PROCESSING AND STORAGE OF MECHANICALLY DEBONED CHICKEN ON PROXIMATE COMPOSITION, THIAMINE, RIBOFLAVIN AND TBA VALUES.
  • Record ID : 1987-1016
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 4; 1986.07-08; 861-864; 1 fig.; 6 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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