SENSORY ANALYSIS AND THIOBARBITURIC ACID VALUES OF PRECOOKED CHICKEN PATTIES STORED UP TO 3 DAYS AND REHEATED BY 2 METHODS.

Type of article: Article

Summary

CHICKEN PATTIES FROM 2 FORMULATIONS WERE PRECOOKED TO 348 TO 353 K (75 A 80 DEG C), STORED 0, 1, 2 OR 3 DAYS AT 277 K (4 DEG C), AND THEN FROZEN AT 239 K (-34 DEG C) UNTIL EVALUAT PATTIES WERE GROUPED BY STORAGE TIME WITHIN FORMULATION GROUP AND REHEATED BY CONVENTIONAL OR MICROWAVE OVEN. PROXIMATE COMPOSITION AND THIOBARBITURIC ACID (TBA) VALUES WERE DETERMINED. THE MAIN SOURCE OF VARIATION IN EITHER TBA VALUES OR SENSORY ATTRIBUTES WAS STORAGE TIME. THE TBA VALUES OF MICROWAVE-REHEATED SAMPLES INCREASED MORE THAN DID OVEN-REHEATED SAMPLES.

Details

Original title: SENSORY ANALYSIS AND THIOBARBITURIC ACID VALUES OF PRECOOKED CHICKEN PATTIES STORED UP TO 3 DAYS AND REHEATED BY 2 METHODS.
Record ID : 1989-0615
Languages: English
Source: Br. Poult. Sci. - vol. 67 - n. 5
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Reheating; Poultry; Mince; Meat; Chilling; Organoleptic property; Precooked food; Chicken; Cooking; Freezing; Acid