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Effect of ammonium hydroxide and salt on color stability and lipid oxidation of raw ground buffalo meat under vacuum packaging.

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Title Effect of ammonium hydroxide and salt on color stability and lipid oxidation of raw ground buffalo meat under vacuum packaging.
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Creator Naveena B.M, Muthukumar M, Sen A.R, Vaithiyanathan S, Babji Y Ramakrishna C and Kiran M
 
Subject ammonium hydroxide salt color stability lipd oxidation rao ground buffalo meat vacuum packaging
 
Description Not Available
This study was conducted to unravel the effect of blade tenderization on physico-chemical and ultrastructuralproperties of spent hen meat. The Pectoralis major muscles subjected to blade tenderization (BT) and non-treatedcontrol were evaluated for pH, water-holding capacity (WHC), collagen content, collagen solubility, protein solubility(sarcoplasmic, myofibrillar and total proteins), muscle fibre diameter and sodium dodecyl sulphate-polyacrylamidegel electrophoresis (SDS-PAGE). Cooked meat chunks were also evaluated for Warner-Bratzler shear force (WBSF)values. The results indicated a significant increase in WHC and collagen solubility in blade tenderized meat chunks.There was a significant (p
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Date 2018-11-17T04:40:26Z
2018-11-17T04:40:26Z
2013-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/11648
 
Language English
 
Relation Not Available;
 
Publisher Elsevier