Effect of ginger on quality of frozen spent hen meat balls

Journal of Food Science and Technology

Volumn 42, Issue 6, 2005, Pages 534-539

  Rongsensusang, ^a   Sudhakar Reddy, K ^a   Kondal Reddy, K ^a   Dhana Lakshmi, K ^a  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Anti oxidant; Ginger; Meat balls; Spent hen; Tenderizer

Indexed keywords

ANTIOXIDANTS; FOOD PROCESSING; FREEZING; MICROBIOLOGY; PH EFFECTS; POLYETHYLENES;

GINGER; MEAT BALLS; SPENT HEN; TENDERIZER;

MEATS;

ZINGIBER OFFICINALE;

EID: 28844467189     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. APHA 1966. Recommended methods for the microbiological examination of foods. 2nd edn, American Public Health Association
2. Anand SK, Pandey NK, Mahapatra CM, Verma SS 1989. Effect of storage on microbial quality of dressed chicken held at -18°C. J Food Sci Technol 26:296-297
3. Anand SK, Pandey NK, Mahapatra CM, Verma SS 1991. Microbial quality and shelf-life of chicken patties stored at -18°C. Indian J Poult Sci 26:105-108
4. Bentley DS, Reagan JO, Miller MF 1989. Effect of gas atmosphere; storage temperature and storage time on the shelf-life and sensory attributes of vacuum packaged ground beef patties. J Food Sci 54:284-286
5. Berry BW 1990. Changes in quality of all beef and soy-extended patties as influenced by freezing rate, frozen temperature and storage time. J Food Sci 55:893-897
6. Bhattacharya M, Hanna MA, Mandigo RW 1988. Lipid oxidation in ground beef patties as affected by time-temperature and product packaging parameters. J Food Sci 53:714-717
7. Das H, Radhakrishna K 2001. Preservation of mutton as ready-to-eat curry by hurdle technology. J Food Sci Technol 38:287-289
8. Hanenian R, Mittal GS, Usborne WR 1989. Effects of prechilling, freezing rates and storage time on beef patty quality. J Food Sci 54:532-535
9. Hollender R, Mac Neil JH, Mast MG 1987. Effect of fragmentation method and formulation on the quality of patties made from restructured spent layer meat. J Food Sci 52:290-293
10. Jeremiah LE 1980. Effect of frozen storage and protective wrap upon the cooking losses, palatability and rancidity of fresh and cured pork cuts. J Food Sci 45:187-190
11. Lee YB, Kim YS, Ashmore CR 1986. Antioxidant property in ginger rhizome and its application to meat products. J Food Sci 51:20-23
12. Mandai PK, Keshri RC, Bachhil VN, Kumar S 1996. Effect of cooking methods and storage on the quality of chicken meat balls. Indian J Anim Sci 11:225-227
13. Mendiratta SK, Anjaneyulu ASR, Lakshmann V, Naveena BM, Bisht GS 2000. Tenderizing and antioxidant effect of ginger extract on sheep meat. J Food Sci Technol 37:651-655
14. Naveena BM, Mendiratta SK 2001. Tenderization of spent hen meat using ginger extract. Brit Poult Sci 42:344-349
15. Naveena BM, Mendiratta SK, Anjaneyulu ASR 2001. Quality of smoked spent hen meat treated with ginger extract. J Food Sci Technol 38:522-524
16. Panda SK, Singh RP, Anand SK 1993. Frozen storage stability of fried quail as influenced by phosphate and packaging. Indian J Poult Sci 28: 226-232
17. Pikul J 1999. Lipid oxidation changes in chicken meat balls after different methods of heating and refrigerated storage. Chlodictwo 34:76-80
18. Slazer UJ 1982. Antimicrobial action of some spice extracts and mixtures. Fleischwirschaft 62:885-887
19. Snedecor GW, Cochran WG 1994. Statistical Methods. 8th edn, Oxford and IBH Pub lishing Co, Calcutta
20. Syed Ziauddin K, Rao DN, Amla BL 1995a. Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern on buffalo muscle proteins. J Food Sci Technol 32:224-226
21. Syed Ziauddin K, Rao DN, Amla BL 1995b. Effect of lactic acid, ginger extract and sodium chloride on quality and shelf-life of refrigerated buffalo meat. J Food Sci Technol 32:126-128
22. Syed Ziauddin K, Subha Rao H, Fairoze Nadeem 1996. Effect of organic acids and spices on quality and shelf-life of meat at ambient temperature. J Food Sci Technol 33:255-258
23. Thompson EH, Wolf ID, Allem CE 1973. Ginger rhizome: A new source of proteolytic enzyme. Food Sci 38:652-656
24. Witte VC, Krause GF, Bailey ME 1970. A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J Food Sci 35:582-585
25. Yi YH, Chen TC 1987. Yeilds, colour, moisture and microbial contents of chicken patties as affected by frying and internal temperature. J Food Sci 52:1183-1185