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EFFECTS OF FREEZE-THAWING POULTRY GIBLETS ON AMOUNT AND COMPOSITION OF FLUID RELEASED AND MOISTURE AND FAT LOSS DUE TO HEATING.

Author(s) : LYON C. E., THOMSON J. E.

Type of article: Article

Summary

BROILER AND TURKEY GIBLETS (HEARTS, LIVERS, AND GIZZARDS) WERE SEPARATED INTO FOUR LOTS: UNFROZEN, OR FROZEN FOR 4, 8, OR 12 WEEKS AT 263 K (-10 DEG C), THEN THAWED AT 275 K (2 DEG C) FOR 64 H. THE VOLUME OF FLUID RELEASED WAS MEASURED AND ANALYZED. ALL GIBLETS WERE ANALYZED FOR PERCENT MOISTURE AND THE RELEASE OF MOISTURE AND FAT DUE TO HEATING. MOISTURE CONTENT OF THE GIBLETS WAS SIGNIFICANTLY RELATED TO SPECIES AND WHETHER GIBLETS WERE UNFROZEN OR FROZEN-THAWED. HEARTS SHOWED THE GREATEST LOSS IN MOISTURE. FROZEN-THAWED LIVERS RELEASED SIGNIFICANTLY LESS MOISTURE WHEN HEATED AND LOST PRACTICALLY NO FAT. THEY RELEASED SIGNIFICANTLY MORE FLUID THAN DID HEARTS, AND HEARTS MORE FLUID THAN DID GIZZARDS.

Details

  • Original title: EFFECTS OF FREEZE-THAWING POULTRY GIBLETS ON AMOUNT AND COMPOSITION OF FLUID RELEASED AND MOISTURE AND FAT LOSS DUE TO HEATING.
  • Record ID : 1985-1128
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 63 - n. 10
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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