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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/77740
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kumar, V., Biswas, A. K., Chatli, M. K. and Sahoo, J. | en_US |
dc.date.accessioned | 2023-05-25T04:41:10Z | - |
dc.date.available | 2023-05-25T04:41:10Z | - |
dc.date.issued | 2011-09-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/77740 | - |
dc.description | Corresponding Author | en_US |
dc.description.abstract | The green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined (P < 0.05) over storage periods. Lipid oxidation products were higher (P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF-added samples had lower (P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased (P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off-flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1 C under vacuum-packaging conditions. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Willey | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Green banana flour, lipid oxidation, nuggets, soybean hull flour, vacuum packaging | en_US |
dc.title | Effect of banana and soybean hull flours on vacuum packaged chicken nuggets during refrigeration storage | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | International Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 46 | en_US |
dc.publication.pagenumber | 122–129 | en_US |
dc.publication.divisionUnit | Department of Livestock Products Technology, | en_US |
dc.publication.sourceUrl | doi:10.1111/j.1365-2621.2010.02461.x | en_US |
dc.publication.authorAffiliation | Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | NAAS | en_US |
dc.publication.naasrating | 9.61 | en_US |
dc.publication.impactfactor | 3.61 | en_US |
Appears in Collections: | AS-IVRI-Publication |
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