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EFFECTS OF FROZEN STORAGE OF POULTRY GIBLETS ON WATER HOLDING AND EMULSIFYING CAPACITY.

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

Type of article: Article

Summary

GIZZARDS, HEARTS, AND LIVERS WERE DIVIDED INTO THREE GROUPS: 0 WEEKS (NONFROZEN), 4 WEEKS, AND 8 WEEKS FROZEN STORAGE. WATER HOLDING CAPACITY OF GIZZARDS AND HEARTS WAS ADVERSELY AFFECTED BY FROZEN STORAGE ; LIVERS RETAINED THE HIGHEST PERCENT MOISTURE. WATER HOLDING CAPACITY OF TURKEY LIVERS WAS LESS THAN THAT OF BROILER LIVERS. HEARTS LOST MORE MOISTURE THAN GIZZARDS OR LIVERS. FOR EMULSIFYING CAPACITY, LIVERS WERE HIGHER THAN GIZZARDS ; GIZZARDS WERE HIGHER THAN HEARTS, NONFROZEN GIBLETS WERE HIGHER THAN FROZEN-THAWED GIBLETS.

Details

  • Original title: EFFECTS OF FROZEN STORAGE OF POULTRY GIBLETS ON WATER HOLDING AND EMULSIFYING CAPACITY.
  • Record ID : 1983-2219
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 62 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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