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Effect of banana and soybean hull flours on vacuum packaged chicken nuggets during refrigeration storage

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Title Effect of banana and soybean hull flours on vacuum packaged chicken nuggets during refrigeration storage
Not Available
 
Creator Kumar, V., Biswas, A. K., Chatli, M. K. and Sahoo, J.
 
Subject Green banana flour, lipid oxidation, nuggets, soybean hull flour, vacuum packaging
 
Description Corresponding Author
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.
Not Available
 
Date 2023-05-25T04:41:10Z
2023-05-25T04:41:10Z
2011-09-01
 
Type Research Paper
 
Identifier Not Available
0950-5423
http://krishi.icar.gov.in/jspui/handle/123456789/77740
 
Language English
 
Relation Not Available;
 
Publisher Willey