Quality changes during the storage of dehydrated chicken kebab mix

作     者：Modi, Vinod K. Sachindra, Nakkerike M. Nagegowda, Paregowda Mahendrakar, Namadev S. Rao, Dittakavi Narasimha 

作者机构：Cent Food Technol Res Inst Dept Meat Fish & Poultry Technol Mysore 570020 Karnataka India 

出 版 物：《INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY》 (国际食品科学与技术杂志)

年 卷 期：2007年第42卷第7期

页      面：827-835页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

主　　题：binders chicken kebab colour dehydrated meat microbial quality optimisation rancidity sensory quality texture quality 

摘      要：The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready-to-eat kebab made from a dehydrated mix using the experiment based on the Box-Behnken design. The optimised levels (as % of cooked meat) were 4.5% starch, 9.5% refined wheat flour and 2% milk powder. Dehydrated chicken kebab mix prepared with optimised quantities of binders and spices was packed in metalised polyester pouches, stored at ambient temperature (27 +/- 2 degrees C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P = 0.05) during storage. The chicken kebab mix was microbiologically safe as indicated by low bacterial counts and absence of coliforms throughout the storage period of 6 months. Fried chicken kebabs prepared from mix stored for up to 6 months were acceptable.