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PREPARATION AND KEEPING QUALITY OF PICKLED QUAIL MEAT.

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

Type of article: Article

Summary

DRESSED QUAIL CARCASSES WERE PICKLED IN FOUR DIFFERENT PICKLING SOLUTIONS AND STORED IN GLASS JARS AT ROOM [299 K (26 DEG C)] AND REFRIGERATION [278 + OR -1 K (5 + OR -1 DEG C)] TEMPERATURES FOR TWO MONTHS TO STUDY THEIR KEEPING QUALITY. IT WAS CONCLUDED THAT DRESSED QUAILS COULD BE PICKLED IN SOLUTION CONTAINING 50% VINEGAR IN WATER, EITHER 8 OR 10% COMMON SALT AND 2% EACH OF SPICE MIXTURE, GARLIC AND GINGER. IT CAN BE STORED FOR 2 MONTHS.

Details

  • Original title: PREPARATION AND KEEPING QUALITY OF PICKLED QUAIL MEAT.
  • Record ID : 1983-1878
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci. Technol.
    vol. 19; n. 4; 1982.07-08; 159-160; 2 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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