ICAR Research Data Repository for Knowledge Management
Studies on Keeping Quality of Pickled Chicken in Flexible Pouches
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1594/
JFST-13-95 |
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| Title |
Studies on Keeping Quality of Pickled Chicken in Flexible Pouches |
|
| Creator |
Sidhu, J. S.
Puttarajappa, P. Kumar, K. R. |
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| Subject |
06 Packaging
28 Meat, Fish & Poultry |
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| Description |
Storage stability of chicken pickle in vinegar, packed in two types of pouches made from (i) metallized polyester/ polyethylene and (ii) coextruded film of polyethylene/polyamide/ethylene-acrylic acid films has been studied for 90 and 180 days storage at (i) accelerated condition (38°C with 90% RH), and (ii) normal or standard condition (27°C with 65% RH). Except for a progressive increase in free fatty acid, and peroxide value, no significant changes (P>0.05) in other chemical parameters were observed. A decrease (P |
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/1594/1/JFST1995_32%285%29_377-381.pdf
Sidhu, J. S. and Puttarajappa, P. and Kumar, K. R. (1995) Studies on Keeping Quality of Pickled Chicken in Flexible Pouches. Journal of Food Science and Technology, 32 (5). pp. 377-381. |
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