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Changes during storage in quality of canned meat paste from layer chicken.

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Relation http://ir.cftri.com/3318/
 
Title Changes during storage in quality of canned meat paste from layer chicken.
 
Creator Jagannatha Rao, R.
Rathina Raj, K.
Yashoda, K. P.
Narasimha Rao, D.
Mahendrakar, N. S.
 
Subject 18 Processed foods
Meat
01 Canning
 
Description Paste containing meat from layer chicken, dry and wet spices, salt and starch
was prepared, hot filled into cans, and evaluated during storage at ambient
temperature for six months. The paste emulsion stability was in the narrow range
of 34-39 ml juice released per 100g paste. Slow decrease in pH from 6.0 to 5.6
was associated with increase in free fatty acid content from 0.31 to 0.65 expressed
as % oleic. Thiobarbituric acid number gradually increased from 0.42 to 0.67 mg
malonaldehyde/kg paste whereas iodine values fluctuated between 89 and 94g
iodine per 100g fat. Marginal changes in firmness (0.04-0.05 Kg/v), cohesiveness
(0.78-0.81 ratio of peak areas) and adhesiveness (0.023 - 0.027 cm2 / V) indicated
texture of emulsion remained unaltered during storage, Spores, coliforms, yeasts
and moulds, staphylococci as well as anaerobes were absent in the paste in all
the cases. The quality of canned paste thus remained almost the same during
storage at ambient temperature upto six months.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3318/1/Indian_Food_Packer_1999_52_4_34-39.pdf
Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.