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Volumn 42, Issue 6, 2005, Pages 529-531

Development of chicken meat patties with different extenders

Author keywords

Chicken meat patties; Extender; Formulations; Quality

Indexed keywords

EMULSIONS; FOOD PROCESSING; PROTEINS; QUALITY CONTROL; SENSORY PERCEPTION;

EID: 28844475518     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (5)

References (11)
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    • (1994) Official Methods of Analysis 16th Edn
  • 2
    • 84986431049 scopus 로고
    • Quality of sausage emulsion prepared from mutton
    • Baliga BR, Madaiah M 1970. Quality of sausage emulsion prepared from mutton. J Food Sci 35:383-385
    • (1970) J Food Sci , vol.35 , pp. 383-385
    • Baliga, B.R.1    Madaiah, M.2
  • 3
    • 3743153330 scopus 로고
    • Development of chicken patties with indigenous flavour profiles
    • Padda GS, Sharma BD, Keshri RC, Sharma N 1987. Development of chicken patties with indigenous flavour profiles. Cherion 16:182-184
    • (1987) Cherion , vol.16 , pp. 182-184
    • Padda, G.S.1    Sharma, B.D.2    Keshri, R.C.3    Sharma, N.4
  • 4
    • 28844434004 scopus 로고    scopus 로고
    • Quality of chicken patties incorporated with milk-co-precipitates
    • Patil G, Sanyal MK 2001. Quality of chicken patties incorporated with milk-co-precipitates. Bev Food World 28:11-12
    • (2001) Bev Food World , vol.28 , pp. 11-12
    • Patil, G.1    Sanyal, M.K.2
  • 5
    • 28844482071 scopus 로고    scopus 로고
    • Influence of binders and refrigerated storage on the quality of chicken meat loaves
    • Rao B, Reddy K 2000. Influence of binders and refrigerated storage on the quality of chicken meat loaves. Indian J Poult Sci 35:302-305
    • (2000) Indian J Poult Sci , vol.35 , pp. 302-305
    • Rao, B.1    Reddy, K.2
  • 6
    • 0031330185 scopus 로고    scopus 로고
    • Effect of type of meat and storage on the quality of pre-cooked patties
    • Reddy K, Rao T 1997. Effect of type of meat and storage on the quality of pre-cooked patties. Indian J Anim Sci 67:1106-1108
    • (1997) Indian J Anim Sci , vol.67 , pp. 1106-1108
    • Reddy, K.1    Rao, T.2
  • 7
    • 0347114781 scopus 로고    scopus 로고
    • Effect of binders and pre-cooking meat on quality of chicken loaves
    • Reddy K, Rao B 2000. Effect of binders and pre-cooking meat on quality of chicken loaves. J Food Sci Technol 37:551-553
    • (2000) J Food Sci Technol , vol.37 , pp. 551-553
    • Reddy, K.1    Rao, B.2
  • 8
    • 1542389393 scopus 로고    scopus 로고
    • Improvement in quality of frozen ground buffalo meat by preblending with natural antioxidants and vacuum packaging
    • Sahoo J, Anjaneyulu ASR, Srivastava AK 1998. Improvement in quality of frozen ground buffalo meat by preblending with natural antioxidants and vacuum packaging. J Food Sci Technol 35:209-215
    • (1998) J Food Sci Technol , vol.35 , pp. 209-215
    • Sahoo, J.1    Anjaneyulu, A.S.R.2    Srivastava, A.K.3
  • 9
    • 28844500210 scopus 로고    scopus 로고
    • Physico-chemical and sensory quality of chicken patties as influenced by extender and packaging materials
    • Singh RP, Verma 2000. Physico-chemical and sensory quality of chicken patties as influenced by extender and packaging materials. Indian J Poult Sci 35:85-88
    • (2000) Indian J Poult Sci , vol.35 , pp. 85-88
    • Singh, R.P.1    Verma2
  • 11
    • 28844435151 scopus 로고
    • Determination of meat swelling as a method for investigating the water binding capacity of muscle protein with low water holding forces
    • Wierbicki E, Tiede MG, Burrell RG 1962. Determination of meat swelling as a method for investigating the water binding capacity of muscle protein with low water holding forces. J Food Sci 37:860-864
    • (1962) J Food Sci , vol.37 , pp. 860-864
    • Wierbicki, E.1    Tiede, M.G.2    Burrell, R.G.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.