Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen
Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen
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DOI：
10.5455/vetworld.2013.419-423
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发表时间：
2013-07-01
期刊：
影响因子：
1.6
通讯作者：
Saha, Rupu
中科院分区：
文献类型：
--
作者：
Das, Ankur;Nath, Dilip Ranjan;Saha, Rupu
目的：研究以发酵竹笋作为植物防腐剂，以相对坚韧且纤维较多的德西花母鸡肉为原料制备鸡块，以提高鸡块的理化、微生物和保存质量。材料与方法：将德西花母鸡瘦肉切碎，与其他非肉成分和发酵竹笋@10%混合。将乳液填充到金属模具中并蒸汽蒸煮并切成块。将由此制备的即食鸡块包装在灭菌的 LDPE 拉链袋中，并在 4 +/- 1 摄氏度下储存长达 15 天，以进行质量评估。在制备当天研究乳液稳定性 (%)、蒸煮率 (%)、a 和近似成分，同时每隔 5 天和储存第 15 天进行 pH 值、TBA 值、微生物负荷和感官评价。 结果：经 FBS 处理的鸡块的乳液稳定性 (%)、蒸煮率 (%)、水分 (%)、粗蛋白 (%) 和总灰分 (%) 差异显着 (p
Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets.Materials and Methods: Lean meat of desi spent hen was minced and blended along with other non-meat ingredients and fermented bamboo shoot @10%. The emulsion was filled in metallic moulds and steam cooked and cut into pieces. Ready-toeat nuggets thus prepared were packed in sterilized LDPE zip bags and stored at 4 +/- 1 degrees C up-to 15 days for quality evaluation. Emulsion stability (%), cooking yield (%), a and proximate composition were studied on the day of preparation, while w estimation of pH, TBA values, microbial load and sensory evaluation were carried out at 5 days interval and up-to 15th day of storage.Results: The emulsion stability (%), cooking yield (%), moisture (%), crude protein (%) and total ash (%) of FBS treated nuggets differed significantly (p