Marinated Chicken with Organic Acids (Paperback)

Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 1 C) for 6 days and at freezer (-18 1 C) for more than 2 months without any loss in quality."

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	United States
Release date:	February 2014
First published:	February 2014
Authors:	Judith Abida • Pal Uttam Kumar • Mandal Prabhat Kumar
Dimensions:	229 x 152 x 7mm (L x W x T)
Format:	Paperback - Trade
Pages:	108
ISBN-13:	978-3-8484-4385-7
Categories:	Books > Professional & Technical > Agriculture & farming > Horticulture > General
LSN:	3-8484-4385-6
Barcode:	9783848443857

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