Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8692/
FSRI-03-04 |
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| Title |
Quality Characteristics Of Fried Broiler
Chicken Prepared By Two Processing Methods
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| Creator |
Yashoda, K. P.
Modi, V. K. Mahendrakar, N. S. Sachindra, N. M. Narasimha Rao, D. |
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| Subject |
14 Physical properties
28 Meat, Fish & Poultry |
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| Description |
Fried broiler chicken was prepared by two methods, viz., marination of
chunks, smearing with batter mix and deep fat frying in refined vegetable oil
(MF) or marination as above, partial cooking, smearing with batter mix and
then frying (MCF). The products prepared were cooled, packed in polyethylene
bags and held at 4 L- 1 C. Product quality was assessed by measuring rancidity
parameters, instrumental firmness, microbiological and sensory quality during
storage period of 3 days. The MF and MCF products were similar in free fatty
acid (FFA as % oleic acid) (increase from 7.2 - 8.6%), microbial quality
(standard plate counts) (increase from 1.5 - 2.7 log @/g) and sensory quality
attributes (decrease in scores from 7.9 - 6.0) during storage. 73iobarbituric acid
(TBA) values (mg malonaldehydekg sample) were lower (P I 0.05) for MCF
(0.37 - 0.83) than for MF (0.48 - 0.97) products. However, MF products were
more tender (P I 0.05) than MCF products as indicated by lower firmness
values measured on Instron Texture Measuring System, favoring former
treatment. Both the products were sensorily acceptable (score > 6.0) during
storage (4 k 1 C) period of 3 days studied.
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| Date |
2004
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8692/1/Foodservice_Research_International_15_2004_163-173.pdf
Yashoda, K. P. and Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods. Foodservice Research International, 14. pp. 163-173. |
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