التفاصيل البيبلوغرافية
| العنوان: |
Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus). |
| المؤلفون: |
Keerthi, G., Jerish, M., Meeran Metha, M. Shiek, Hema, K., Brimapureeswaran, R., Antony, Usha |
| المصدر: |
Asian Journal of Dairy & Food Research; Dec2023, Vol. 42 Issue 4, p517-521, 5p |
| مصطلحات موضوعية: |
MEATBALLS, BROILER chickens, CHICKEN as food, CONSUMER preferences, MOLDS (Fungi), ESCHERICHIA coli, SENSORY evaluation |
| مستخلص: |
Background: Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4°C) and deep freezer (-18°C) for up to 21 days. Methods: The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days. Result: The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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