ShareEffect of polyphosphate chilling and packaging on the quality of fried quail stored in a refrigerator.
Author(s) : PANDA S. K., SINGH R. P., ANAND S. K.
Type of article: Article
Summary
It is apparent that the major factor responsible for the limited shelf life (2 weeks) of fried quail was oxidative deterioration, associated with off-flavour development. These could be minimised by polyphosphate treatment.
Details
- Original title: Effect of polyphosphate chilling and packaging on the quality of fried quail stored in a refrigerator.
- Record ID : 1996-1677
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Poultry - Keywords: Quail; Poultry; Chilling; Polyphosphate; Packaging; Cooking; Storage life
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- Date : 1991
- Languages : English
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- Date : 1991
- Languages : English
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- Date : 1986
- Languages : English
- Source: Br. Poult. Sci. - vol. 65 - n. 6
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- Author(s) : SINGH R. P., PANDA B., KULSHRESTHA S. B.
- Date : 1982
- Languages : English
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- Author(s) : SOUZA H. B. A. de, SOUZA P. A. de
- Date : 1995
- Languages : Portuguese
- Source: Aliment. Nutr. - vol. 6
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