Effect of banana and soybean hull flours on vacuum‐packaged chicken nuggets during refrigeration storage
V Kumar, A Kumar Biswas… - … journal of food …, 2011 - Wiley Online Library
The green banana flour (GBF), soybean hull flour (SHF) and combination (50: 50) of GBF
and SHF were added at the level of 4% each to evaluate the storage characteristics of
chicken nuggets. The pH values were declined (P< 0.05) over storage periods. Lipid
oxidation products were higher (P< 0.05) in control samples; however, they were increased
in all samples with the increase in storage time. GBF‐added samples had lower (P< 0.05)
free fatty acid contents when compared to other treated nuggets including control. With …
and SHF were added at the level of 4% each to evaluate the storage characteristics of
chicken nuggets. The pH values were declined (P< 0.05) over storage periods. Lipid
oxidation products were higher (P< 0.05) in control samples; however, they were increased
in all samples with the increase in storage time. GBF‐added samples had lower (P< 0.05)
free fatty acid contents when compared to other treated nuggets including control. With …
Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage.
The green banana flour (GBF), soybean hull flour (SHF) and combination (50: 50) of GBF
and SHF were added at the level of 4% each to evaluate the storage characteristics of
chicken nuggets. The pH values were declined (P< 0.05) over storage periods. Lipid
oxidation products were higher (P< 0.05) in control samples; however, they were increased
in all samples with the increase in storage time. GBF-added samples had lower (P< 0.05)
free fatty acid contents when compared to other treated nuggets including control. With …
and SHF were added at the level of 4% each to evaluate the storage characteristics of
chicken nuggets. The pH values were declined (P< 0.05) over storage periods. Lipid
oxidation products were higher (P< 0.05) in control samples; however, they were increased
in all samples with the increase in storage time. GBF-added samples had lower (P< 0.05)
free fatty acid contents when compared to other treated nuggets including control. With …
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