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DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS

KrishiKosh

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Title DEVELOPMENT AND EVALUATION OF VALUE ADDED CHICKEN MEAT SAUSAGES WITH CERTAIN NATURAL ANTIOXIDANTS
MVSC;CVSc;TPTY; Acc No:T1463
 
Creator MAHESWARA REDY, DAREDDI
 
Contributor SREENIVASA MOORTHY, P.R (Major)
ESWARA RAO, B
JAGADEESH BABU, A
 
Subject CHICKEN MEAT; SAUSAGES; NATURAL ANTIOXIDANTS
 
Description THESES
ABSTRACT :
A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat sausages.
Repeated trials were conducted to incorporate three different binders viz., Sorghum flour, Oat flour and Barley flour, each at three different levels viz., 3, 6 and 9 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat sausages incorporated with oat flour at 9 per cent level possessed superior physico- chemical and organoleptic quality, hence oat flour at 9 per cent level was selected for further studies. In the next phase, chicken meat sausages standardized with oat flour at 9 per cent level were treated with natural (rosemary extract (Rosmarinus officinalis at 0.2 per cent, green tea extract (Camellia sinensis) at 0.2 per cent) and synthetic antioxidants (BHA at 0.01 per cent) separately to evaluate the shelf-stability of chicken meat sausages at refrigeration (4±1°C) temperature.
Storage studies revealed a significant (P
DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY ,
COLLEGE OF VETERINARY SCIENCE ,
SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI – 517 502. (A.P.) INDIA
 
Date 2017-01-03T15:45:01Z
2017-01-03T15:45:01Z
2012-11
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94229
 
Language en
 
Format application/pdf
 
Publisher Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P