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Effet des tiges de lotus et de l'enrobage d'alginate de sodium : étude sur les caractéristiques qualitatives des boulettes de poulet.

Effect of lotus stem and sodium alginate coating: investigations on the quality characteristics of chicken meat balls.

Auteurs : BHAT Z. F., PATHAK V., FAYAZ H.

Type d'article : Article

Résumé

The study was conducted to evaluate the effect of lotus stem as extender on the quality characteristics of chicken meat balls prepared from spent hens meat by oven roasting method of cooking. Both coated as well as control meat balls were aerobically packaged in low density polyethylene pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days for various physicochemical, microbiological and sensory properties during refrigerated storage at 4°C plus or minus 1°C.

Détails

  • Titre original : Effect of lotus stem and sodium alginate coating: investigations on the quality characteristics of chicken meat balls.
  • Identifiant de la fiche : 30004578
  • Langues : Anglais
  • Source : Fleischwirtschaft International - vol. 26 - n. 6
  • Date d'édition : 2011

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