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EFFECT OF LACTIC ACID AND POTASSIUM SORBATE DIP ON REFRIGERATED SHELF LIFE OF DRESSED QUAIL.

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

Type of article: Article

Summary

THE EFFECT OF DIPPING OF WHOLE QUAIL CARCASSES IN 2% LACTIC ACID OR 2% LACTIC ACID PLUS 2% POTASSIUM SORBATE SOLUTIONS ON THEIR REFRIGERATED: 277 K (4 DEG C), MORE OR LESS 0.5 K, SHELF LIFE WAS INVESTIGATED. ACID TREATMENT HAD GREATER EFFECT ON THE INITIAL REDUCTION IN PH OF SKIN THAN MEAT. BOTH SKIN AND MEAT SHOWED PH RISE AT THE TIME OF SPOILAGE. TBA NUMBER INCREASED CONSISTENTLY WITH STORAGE TIME REGARDLESS OF TREATMENTS. TREATED CARCASSES HAD ABOUT ONE LOG CYCLE LESS TOTAL VIABLE COUNTS THAN CONTROL THROUGHOUT THE STORAGE.

Details

  • Original title: EFFECT OF LACTIC ACID AND POTASSIUM SORBATE DIP ON REFRIGERATED SHELF LIFE OF DRESSED QUAIL.
  • Record ID : 1990-1942
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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