Studies on Tanduri chicken.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7239/
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| Title |
Studies on Tanduri chicken.
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| Creator |
Puttarajappa, P.
Chatterjee, A. K. Panda, P. C. Khabade, V. S. |
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| Subject |
28 Meat, Fish & Poultry
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| Description |
Studies were conducted on the chemical, microbiological, and organoleptic changes in Tanduri chicken packaged in polyethylene bags and stored at 40 and 12 degree F. There was a gradual decrease in moisture content in all samples throughout storage; however the loss was greater in the case of samples stored at 40 degree F. The peroxide value increased with storage, that for samples stored at 40 degree F being significantly higher. Organoleptic evaluation revealed that the product was acceptable after 13 and 44 days at 40 and 12 degree F respectively. The surface bacterial count was greater than3.2 x 10-7/cm-2 when stored at 40 degree F for 14 days and greater than9.4 x 10-7/cm-2 in samples stored at 12 degree F for 45 days; development of off-colour was detectable at these levels.
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| Date |
1971
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7239/1/IFP%201971%2016.pdf
Puttarajappa, P. and Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1971) Studies on Tanduri chicken. Indian Food Packer, 25 (2). 16-18, 7 ref.. |
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