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FORMULATION AND STORAGE STABILITY OF A FABRICATED BREAKFAST STRIP UTILIZING COOKED FOWL.

Author(s) : CHIANG W. C., BREKKE C. J.

Type of article: Article

Summary

COOKED THIGH MEAT FROM SPENT FOWL WAS USED TO MANUFACTURE A FABRICATED BREAKFAST STRIP. THE FORMULATION INCLUDED MECHANICALLY DEBONED CHICKEN AND ISOLATED SOY PROTEIN. RAW FOWL THIGH SKIN AND COOK-OUT FAT WERE USED AS THE FAT COMPONENT OF THE FORMULATION. COMPARED TO COMMERCIAL PORK BACON AND SIZZLEAN, THE FOWL BREAKFAST STRIP WAS HIGHER IN PROTEIN, LOWER IN FAT CONTENT, AND HAD A GREATER COOKED YIELD. THE TASTE WAS COMPARABLE TO COMMERCIAL PORK BACON AND SIZZLEAN. THE VACUUM PACKAGED STRIPS MAINTAINED EXCELLENT QUALITY DURING REFRIGERATED STORAGE, WHEREAS THE AIR PACKAGED SAMPLES ALLOWED A RAPID INCREASE IN TOTAL PLATE COUNTS AND IN THIOBARBITURIC ACID VALUES. DURING FROZEN STORAGE, THE VACUUM PACKAGED AND AIR PACKAGED BREAKFAST STRIPS RETAINED LOW TBA VALUES AND TOTAL PLATE COUNTS.

Details

  • Original title: FORMULATION AND STORAGE STABILITY OF A FABRICATED BREAKFAST STRIP UTILIZING COOKED FOWL.
  • Record ID : 1983-1393
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 61 - n. 10
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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