Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle

Autor:	L. M. Roland, S. C. Seideman, N. M. Quenzer, L. S. Donnelly
Rok vydání:	1981
Předmět:	chemistry.chemical_compound Calcium alginate biology Chemistry Proximate analysis White meat Fowl food and beverages Palatability Food science biology.organism_classification Flavor Food Science
Zdroj:	Journal of Food Science. 46:834-837
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1981.tb15360.x
Popis:	Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2a455c3444813a06e9ac4b06815cbfdb https://doi.org/10.1111/j.1365-2621.1981.tb15360.x Zobrazit plný text záznamu Plný text