STORAGE QUALITY AND SHELF LIFE OF VACUUM‐PACKAGED EXTENDED CHICKEN PATTIES
Journal of Muscle Foods, 2007•Wiley Online Library
The storage quality and shelf life of chicken patties prepared from spent hen meat with
replacement of lean at preoptimized levels of three unconventional nonmeat extenders (1: 1
hydration), namely 5% sorghum flour, 10% barley flour and 5% pressed rice flour along with
the control group, were subjected to test. The samples from vacuum‐packaged, refrigerated
stored (4±1C) product were analyzed on a weekly interval for 42 days for different
physicochemical, microbiological and sensory parameters. The pH, extract release volume …
replacement of lean at preoptimized levels of three unconventional nonmeat extenders (1: 1
hydration), namely 5% sorghum flour, 10% barley flour and 5% pressed rice flour along with
the control group, were subjected to test. The samples from vacuum‐packaged, refrigerated
stored (4±1C) product were analyzed on a weekly interval for 42 days for different
physicochemical, microbiological and sensory parameters. The pH, extract release volume …
Abstract
The storage quality and shelf life of chicken patties prepared from spent hen meat with replacement of lean at preoptimized levels of three unconventional nonmeat extenders (1:1 hydration), namely 5% sorghum flour, 10% barley flour and 5% pressed rice flour along with the control group, were subjected to test. The samples from vacuum‐packaged, refrigerated stored (4 ± 1C) product were analyzed on a weekly interval for 42 days for different physicochemical, microbiological and sensory parameters. The pH, extract release volume as well as thiobarbituric acid‐reactive substances value being comparable to its day 0 value in early stage decreased significantly (P < 0.05) on subsequent storage without any noticeable defects even on day 42. The total plate, psychrophiles, anaerobes and lactic acid bacteria count increased significantly (P < 0.05) at subsequent storage interval after their detection on days 0, 28, 28 and 35 days, respectively, but all these counts remained within the permissible limits even at the end of storage period. The scores of all treatment groups for appearance, juiciness and texture with exception of control were comparable throughout the storage period, while the flavor and overall acceptability scores were comparable up to day 28 only for most of the treatment groups followed by a significant decline (P < 0.05) subsequently. The patties with 10% extension with barley flour had comparatively better stability and sensory scores throughout the storage period. These findings indicated that chicken patties extended with sorghum (5%), barley (10%) and pressed rice (5%) flour were acceptable in terms of physicochemical, microbiological and sensory qualities during 42 days of refrigerated storage (4 ± 1C) under vacuum packaging.
Wiley Online Library以上显示的是最相近的搜索结果。 查看全部搜索结果