Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen StorageReport as inadecuate




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RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy 1:1.9 was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid FFA values were 0.28 - 0.46 as percentage oleic acid and thiobarbituric acid TBA values were 1.68 - 2.45 mg of malonaldehyde-Kg of sample increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values 43.4 - 39.6 N were also observed. During storage the SPC was found to be decreasing over period of storage 100, 40, 20,



Author: Kappat Valiyapeediyekkal Sunooj, Kolpe Radhakrishna

Source: http://www.scirp.org/



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