EVALUATION OF CHICKEN CUTLETS PREPARED WITH FISH FLESH AND ITS STORAGE STUDY AT REFRIGERATION TEMPERATURE (4±1°C)
作者: N.G. PATELSWATI GUPTAC.V. SAVALIA
刊名: International Journal of Agriculture Sciences, 2018, Vol.10 (10), pp.6087-6090
来源数据库: Bioinfo Publications
关键词: Fish fleshChicken cutletsRefrigeration temperatureSensory characteristics
原始语种摘要: The present study was conducted to optimize the incorporation level of fish flesh for preparation of chicken cutlets and to evaluate the storage stability of developed product at refrigeration temperature. The product yield of the chicken cutlets incorporated with 20 and 30% fish flesh was significantly higher than that of control and chicken cutlets incorporated with 10% fish flesh. Mean sensory score of chicken cutlets at different levels of fish flesh did not differ significantly with control. So, the optimum incorporation level of fish flesh was found to be 30% for the preparation of chicken cutlets. Chicken cutlets could be stored safely in LDPE pouches for 6 days at refrigeration temperature (4±1°C).
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关键词翻译
关键词翻译
  • flesh 
  • chicken 小鸡
  • temperature 温度
  • incorporated 股份有限公司
  • refrigeration 冷却
  • optimize 优选
  • incorporation 掺合
  • control 控制
  • level 水准
  • conducted 有陪同的