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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."
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