Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly ( P  ...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2011-02, Vol.48 (1), p.96-101
Main Authors: Sudheer, K., Mandal, Prabhat Kumar, Das, Chakradhar, Pal, Uttam Kumar, SantoshKumar, H. T., Rao, Vadupu Kesava
Format: Article
Language:English
Subjects:
Agricultural production
Animal sciences
By products
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Cooking
Curing
Food preservation
Food quality
Food Science
Low density polyethylenes
Meat
Meat products
Nutrition
Original
Original Article
Poultry
Proteins
Recipes
Studies
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-010-0131-0