Effect of caseinates and refined wheat flour on the quality of chicken nuggets from spent hens

Indian Journal of Animal Sciences

Volumn 67, Issue 11, 1997, Pages 1004-1006

  Rao, K H ^a   Singh, R R B ^a   Anjaneyulu, A S R ^a   Rao, K V S S ^a   Yadav, P L ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Calcium caseinate; Chicken nuggets; Emulsion stability; Quality attributes; Refined wheat flour; Sodium caseinate; Spent hen

Indexed keywords

EID: 0031325377     PISSN: 03678318     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. AOAC. 1980. Official Methods of Analysis. 13th edn. Association of Official Analytical Chemists. Washington DC.
2. Baliga B R and Madaiah N. 1970. Quality of sausage emulsion prepared from mutton. Journal of Food Science 35 : 383-85.
3. Bawa A S, Orr H L and Usborne W R. 1988a. Performance of extender and fillers in commercial preparation of wieners. Indian Journal of Meat Science and Technology 1 : 94-98.
4. Bawa A S, Orr H L and Usborne W R. 1988c. Evaluation of synergistic effects obtained in emulsion systems for the production of wieners. Journal of Food Science and Technology 25 : 285-90.
5. Bourne M C. 1987. Texture profile analysis. Food Technology 32 : 62-66.
6. Comer F W. 1979. Functionality of illers in comminuted meat products. Canadian Institute of Food Science and Technology Journal 12 : 157-65.
7. Comer F W, Chew N and Lovelock L. 1986. Comminuted meat products : Functional and microstructural effects of fillers and meal ingredients. Canadian Institute of Food Science and Technology Journal 19 : 68-74.
8. Cserhalimi-ormai Z S and Czukor B. 1991. Protein additives effect on textural properties of comminuted meat product. Proceedings of 37th International Congress of Meat Science and Technology. Kulmbach, Germany, Vol. 2 : 704-08.
9. Hungs S C and Zayas J F. 1992. Functionality of milk proteins and corngerm protein flour in comminuted meat products. Journal of Food Quality 15 : 139-52.
10. Jordan P. 1991. Milk proteins have a competitive edge. Meat International 1: 18-21.
11. Keeton J T, Foegeding E A and Patana-Anake C. 1984. A comparison of non-meat proteins sodium tripoly phosphate and processing temperature effects on physical and sensory properties of frankfurters. Journal of Food Science 49 : 1462-65.
12. Kondiaiah N and Panda B. 1992. Processing and utilization of spent hens. World's Poultry Science Journal 48 : 255-68.
13. Mittal G S and Usborne W R. 1985. Meat emulsion extenders. Food Technology 39 : 121-31.
14. Randall C J, Raymond D P and Voisey P W. 1976. Effect of various animal and vegetable protein materials of replacing the beef component in a meat emulsion system. Canadian Institute of Food Science Technology Journal 9 : 216-21.
15. Seidemand S C, Durland P R, Quenzer N M and Carlson C W. 1982a. Effect of added wheat gluten and mixing time on physical and sensory properties of flow restructured steaks. Journal of Food Protection 45 : 297-300.
16. Seideman S C, Durland P R, Quenzer N M and Carlson C W. 1982b. Utilization of spent fowl in the manufacture of restructured steaks. Poultry Science 61 : 1087-93.
17. Siegal D K, Church K E and Schidt G R. 1979. Gel structure of nonmeat proteins as related to their ability to bind meat pieces. Journal of Food Science 44 : 1276-84.
18. Snedecor G W and Cochran W G. 1968. Statistical Methods. 6th edn. Oxford and IBH and Publishing Company, Calcutta.