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Effect of hot deboning and polyphosphate on refrigerated storage stability and quail sticks.

Author(s) : SINGH R. P., ANAND S. K., VERMA S. S.

Type of article: Article

Summary

Physico-chemical, bacterial and sensory quality of sticks prepared from hot deboned (unchilled; equal or less than 60 min post-mortem) or cold deboned (1 h slush ice + 4 h aging at 4 plus or minus 1 °C) spent quail hen meat treated with or without 0.5% sodium tripolyphosphate (STP) was evaluated under refrigerated (4 more or less 1 °C; 80-85% RH) storage. Although the product showed significant (P<0.01) increase in percent weight loss with storage time, the differences between deboning and STP treatments were non-significant. Moisture, crude proteins and ether extractives of sticles also did not differ significantly between processing treatments or storage periods. However, addition of STP raised emulsion pH by about 0.30 unit, improved emulsion stability, inhibited lipid oxidation and restricted bacterial multiplication, resulting in the extension of organoleptically acceptable shelflife of the product up to 9 days, as against 6 days for samples without STP, regardless of deboning methods.

Details

  • Original title: Effect of hot deboning and polyphosphate on refrigerated storage stability and quail sticks.
  • Record ID : 2001-0343
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 5
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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