Quality changes during the storage of dehydrated chicken kebab mix

Autor: Dittakavi Narasimha Rao, N.S. Mahendrakar, Paregowda Nagegowda, V.K. Modi, Nakkerike M. Sachindra
Rok vydání: 2007
Předmět:
Zdroj: International Journal of Food Science & Technology. 42:827-835
ISSN: 1365-2621
0950-5423
DOI: 10.1111/j.1365-2621.2007.01291.x
Popis: Summary 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 °C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P ≤ 0.05) in pH from 5.8 to 5.5, increases (P ≤ 0.05) in aw from 0.31% to 0.42%, in moisture from 5.4% to 6.2%, in free fatty acid values from 0.99 to 1.74 as per cent oleic acid and in thiobarbituric acid numbers from 2.9 to 5.3 mg malonaldehyde kg−1 were observed during storage. Hunter colour a values increased (P ≤ 0.05) from 0.30 to 1.29, whereas changes in Hunter L (51.8–53.4) and in Hunter b (19.0–19.5) values were marginal (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.
Databáze: OpenAIRE
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