Quality changes during the storage of dehydrated chicken kebab mix

International Journal of Food Science and Technology

Volumn 42, Issue 7, 2007, Pages 827-835

  Modi, Vinod K ^a   Sachindra, Nakkerike M ^a   Nagegowda, Paregowda ^a   Mahendrakar, Namadev S ^a   Narasimha Rao, Dittakavi ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Binders; Chicken kebab; Colour; Dehydrated meat; Microbial quality; Optimisation; Rancidity; Sensory quality; Texture quality

Indexed keywords

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 34250676493     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01291.x     Document Type: Article

References (32)

1. Alvarez, R.J. Binder, J.M. (1984). Protection of spice quality using clear plastic packaging. Dairy and Food Sanitation, 4, 464 465.
2. AOAC (1999). Official Methods of Analysis. 5th Revision, 16th edn. Washington, DC, USA : Association of Official Analytical Chemists.
3. APHA (2001). Compendium of Methods for the Microbiological Examination of Foods, 4th edn. Washington, DC, USA : American Public Health Association.
4. Bello, R.A. Sierra, G. (1984). Use of deboned fish meat in preparation of dry products. Archivos Latinoamericanos de Nutricion (Abstract), 34, 500 512.
5. Box, G.E.P. Behnken, D.W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455 475.
6. Bullock, K.B., Huffman, D.L., Egbert, W.B., Mikel, W.B., Bradford, D.D. Jones, W.R. (1994). Storage stability of low fat ground beef made with lower value cuts of beef. Journal of Food Science, 59, 6 9.
7. Camire, M.E., Camire, A. Kumbar, K. (1990). Chemical and nutritional changes in food during extraction. Critical Reviews in Food Science and Nutrition, 29, 35 57.
8. Chambers, E. IV. Wolf, M.B. (eds) (1996). Sensory Testing Methods, 2nd edn., ASTM Manual Series MNL 26. West Conshohocken, PA, USA : American Society for Testing Materials.
9. Fernandez, M.C.D. Rodriguez, J.M.Z. (1991). Lipolytic and oxidative changes in 'Chorizo' during ripening. Meat Science, 29, 99 107.
10. Fritsch, C.M. (1981). Measurements of frying fat determination. A brief review. Journal of American Oil Chemists Society, 58, 272 274.
11. Grohs, B.M. Kunz, B. (1999). Antimicrobial effect of spices on sausage spoiling microorganisums using a model medium for sausage type Frankfurter. Advances in Food Sciences, 21, 128 135.
12. Grohs, B.M., Kliegel, N. Kunz, B. (2000). Bacteria grow slower: effects of spice mixtures on extension of shelf life of pork (Abstract). Fleischwirtschaft, 80, 61 63.
13. Hoda, I., Ahmad, S. Srivastava, P.K. (2002). Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products. Journal of Food Science and Technology, 39, 240 245.
14. Jagannatha Rao, R., Rathina Raj, K., Yashoda, K.P., Narasimha Rao, D. Mahendrakar, N.S. (1998). Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52, 34 39.
15. Jung, I.C., Park, S.H. Moon, Y.H. (2001). Effect of ultrasonic treatment on the quality of frying chicken meat. Journal of Korean Society of Food Science and Nutrition, 30, 256 260.
16. Kim, S., Park, J.B. Hwang, I.K. (2002). Quality attributes of various varieties of Korean red pepper powder (Capsicum annum L.) and colour stability during sunlight exposure. Journal of Food Science, 67, 2957 2961.
17. Lai, S.M., Gray, J.I., Booren, A.M., Crackel, R.L. Gill, J.L. (1995). Assessment of off-flavour development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation. Journal of the Science of Food and Agriculture, 67, 447 452.
18. Mahendrakar, N.S., Rathina Raj, K., Khabade, V.S., Dani, N.P. Ramesh, B.S. (1995). Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agricultural and Food Research, 34, 175 181.
19. Matashige, E. Akahoshi, R. (2002). Studies on forced draft microwave drying III. Production of dehydrated chicken meat by forced draft microwave drying. Journal of Japanese Society of Food Science and Technology, 49, 359 367.
20. Modi, V.K., Mahendrakar, N.S., Narasimha Rao, D. Sachindra, N.M. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66, 143 149.
21. Modi, V.K., Mahendrakar, N.S., Sachindra, N.M. Narasimha Rao, D. (2004). Quality of nuggets prepared from fresh and smoked spent layer chicken meat. Journal of Muscle Foods, 15, 195 204.
22. Muschiolik, G., Schmandke, H., Zdziennicki, A.K., Rotkiewicz, D. Borowsha, J. (1984). Influence of conditions of extrusion on the suitability of fried bean protein raw materials as meat substituted in fried comminuted meat. Nahrung, 28, 133 140.
23. Nair, K.K.S., Narasimha Rao, D., Chand, N., Nair, R.B., Puttarajappa, P. Amla, B.L. (1995). Tandoori chicken: processing optimized by response surface methodology. Journal of Food Quality, 18, 103 117.
24. Nakao, Y., Yamaguchi, T. Taguchi, T. (1994). Preparations of freezable processed tofu and freeze-dried tofu by using curdlan. Journal of Japanese Society of Food Science and Technology, 41, 141 147.
25. Narasimha Rao, D., Nair, K.K.S. Sakhare, P.Z. (1998). Meat microbiology and spoilage in tropical countries. In : The Microbiology of Meat and Poultry (edited by A. Davies R. Board). Pp. 220 265. London, UK : Blackie Academic and Professional.
26. Osuna-Garcia, J.A., Wall, M.M. Waddell, C.A. (1997). Natural antioxidants for preventing colour loss in stored paprika. Journal of Food Science, 62, 1017 1021.
27. Padda, E.S. (1983). Prospects of comminuted poultry products in India. Poultry Guide, 20, 17 19.
28. Pesek, C.A. Wilson, S.A. (1986). Spice quality: effect of cryogenic and ambient grinding on colour. Journal of Food Science, 51, 1386 1388.
29. Pikul, J., Leszczynski, D.E. Kummerow, F.A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37, 1309 1313.
30. Prinyawiwatkul, W., Mcwatters, K.H., Beuchat, L.R. Phillips, R.D. (1997). Physicochemical and sensory properties of chicken nuggets extended with fermented cowpea and peanut flours. Journal of Agricultural and Food Chemistry, 45, 1891 1899.
31. Yashoda, K.P., Jagannatha Rao, R, Mahendrakar, N.S. Narasimha Rao, D. (2004). Egg loaf and changes in its quality during storage. Food Control, 15, 523 526.
32. Zalacain, I., Zapelena, M.J., Astiasaran, I. Bello, J. (1995). Dry fermented sausages elaborated with lipase from Candida cylindracea: comparison with traditional formulations. Meat Science, 40, 55 61.