Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Food Control

Volumn 19, Issue 2, 2008, Pages 170-177

  Yashoda, K P ^a   Modi, V K ^a   Jagannatha Rao, R ^a   Mahendrakar, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Binders; Egg chips; Microbial quality; Millet flours; Rancidity; Sensory quality

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; HELIANTHUS; HORDEUM; HORDEUM VULGARE; PENNISETUM; PENNISETUM GLAUCUM; SORGHUM BICOLOR; STAPHYLOCOCCUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 34548401691     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.03.005     Document Type: Article

References (39)

1. AOAC. Official methods of analysis. 16th ed. (1999), Association of Official Analytical Chemists, Washington, DC (5th Revision)
2. APHA. In: Speck M.L. (Ed). Compendium of methods for microbiological examination of foods (2001), American Public Health Association, Washington, DC 914
3. ASTM (1996). In E. Chambers IV, & M. B. Wolf (Eds.), American Society for Testing Materials. Manual Series MNL 26 (2nd ed.). USA: ASTM.
4. Bullock K.B., Huffman D.L., Egbert W.B., Mikel W.B., Bradford D.D., and Jones W.R. Storage stability of low fat ground beef made with lower value cuts of beef. Journal of Food Science 59 1 (1994) 6-9
5. Camire M.E., Camire A., and Kumbar K. Chemical and nutritional changes in food during extraction. CRC Critical Reviews in Food Science and Nutrition 29 (1990) 35-57
6. Colmenero F.J. Technologies for developing low fat meat products. Trends in Food Science & Technology 7 4 (1996) 41-48
7. Fernandez M.C.D., and Rodriguez I.M.Z. Lipolytic and oxidative changes in "Chorizo" during ripening. Meat Science 29 2 (1991) 99-107
8. Fritsch C.M. Measurements of frying fat deterioration. A brief review. Journal of American Oil Chemists Society 58 (1981) 272-274
9. Funami T., Funami M., Tawada T., and Nakao Y. Decreasing oil uptake of doughnuts during deep fat grying using curdlan. Journal of Food Science 64 5 (1999) 883-888
10. Heick, J. T., Case, P. E., & Chawan, D. B. (1997). Egg & cheese product and method of making same. US Patent US 5614244, Borden, Columbus, OH, USA.
11. Jagannatha Rao, R., Modi, V. K., Yashoda, K. P., Mahendrakar, N. S., & Subramaniam. (2004). An improved process for preparation of egg chips. Indian Patent NF 467.
12. Jagannatha Rao R., Rathina Raj K., Yashoda K.P., Narasimha Rao D., and Mahendrakar N.S. Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer 52 4 (1998) 34-39
13. Jay J.M. Modern food microbiology. 4th ed. (1996), CBS Publishers and Distributors, New Delhi, India
14. Kim S., Park J.B., and Hwang I.K. Quality attributes of varieties of Korean red pepper powder (Capsicum annuum L.) and colour stability during sunlight exposer. Journal of Food Science 67 8 (2002) 2957-2961
15. Lai S.M., Gray J.I., Booren A.M., Crackel R.L., and Gill J.L. 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 (1995) 447-452
16. Leal P.F., Braga M.E.M., Sato D.N., Carvalho J.E., Marques M.O.M., and Meireles M.A.A. Functional properties of spice extracts obtained via supercritical fluid extraction. Journal of Agricultural and Food Chemistry 51 9 (2003) 2520-2525
17. Lee C.H., Yang S.H., and Chi S.P. The development & quality evaluation of two-stages drum-hot air dried egg flakes. In: Effect of various egg yolk & egg white ratio & drying conditions. Journal of the Chinese Society of Animal Science 27 4 (1998) 579-587
18. Mahendrakar N.S., Rathina Raj K., Khabade V.S., Dani N.P., and Ramesh B.S. Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agriculture and Food Research 34 (1995) 175-181
19. Malleshi N.G., Desikachar H.S.R., and Taranathan R.N. Free sugars and non-starchy polysaccharides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chemistry 20 (1986) 256-261
20. Martin L., Timan M.L., Patron M.J., Ventanas J., and Antequena T. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Science 54 4 (2000) 333-337
21. Modi V.K., Mahendrakar N.S., Narasimha Rao D., and Sachindra N.M. Quality of buffalo meat burger containing legume flours as binders. Meat Science 66 (2003) 143-149
22. Modi V.K., Mahendrakar N.S., Sachindra N.M., and Narasimha Rao D. Quality of nuggets prepared from fresh and smoked spent layer chicken meat. Journal of Muscle Foods 15 3 (2004) 195-204
23. Modi V.K., Sachindra N.M., Sathisha A.D., Mahendrakar N.S., and Narasimha Rao D. Changes in quality of chicken curry during frozen storage. Journal Muscle Foods 17 (2005) 141-154
24. Muller, C. L. (1994). Method of preparing egg coated potato slices. US Patent US 5372830, Mission Hills, KS 66208, USA.
25. Osuna-Garcia J.A., Wall M.M., and Waddell C.A. Natural antioxidants for preventing colour loss in stored paprika. Journal of Food Science 62 5 (1997) 1017-1021
26. Pesek C.A., and Wilson S.A. Spice quality: Effect of cryogenic and ambient grinding on colour. Journal of Food Science 51 5 (1986) 1386-1388
27. Pikul J., Leszczynski D.E., and Kummerow F.A. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural Food Chemistry 37 (1989) 1309-1313
28. Pszczola D.E. Antioxidants: From preserving food quality to quality of life. Food Technology 55 6 (2001) 51 52, 54, 56-57
29. Ramesh H.P., and Taranathan R.N. Water extracted polysacahrides of selected cereals and influence of temperature on the extractability of polysaccharides in sorghum. Food Chemistry 64 (1999) 345-359
30. Sen A.R., and Karim S.A. Storage stability of rabbit pickle at room temperature. Journal of Food Science and Technology 40 2 (2003) 197-200
31. Suhendro E.L., Kunetz C.F., Mcnough C.M., Rooney L.W., and Wzniska R.D. Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry 77 2 (2000) 96-100
32. Srinivasan K., Sammbaiah K., and Chandrasekhara N. Loss of active principles of common spices during domestic cooking. Food Chemistry 43 (1992) 271-274
33. Statsoft Inc. Statistics for Windows (1999), Statsoft Inc., TULSA, USA
34. Swaminathan M. Essentials of food and nutrition Vol. II (1974), Gnish & Co., Madras, India pp. 479, 497
35. Temelli F. Extraction and functional properties of barley β-glucan as affected by temperature and pH. Journal of Food Science 62 6 (1997) 1194-1197 1201
36. Yang S.C., Lien T.Y., and Liao M.C. Investigations on processing conditions of vacuum-dried egg white chips and its quality evaluations. Journal of the Chinese Society of Animal Science 29 1 (2000) 101-113
37. Yashoda K.P., Jagannatha Rao R., Mahendrakar N.S., and Narasimha Rao D. Egg loaf and changes in its quality during storage. Food Control 15 (2004) 523-526
38. Yashoda K.P., Modi V.K., Mahendrakar N.S., Sachindra N.M., and Narasimha Rao D. Quality characteristics of fried broiler chicken prepared by two processing methods. Foodservice Research International 14 3 (2004) 163-173
39. Zalacain I., Zapelena M.J., Astiasaran I., and Ballo J. Dry fermented sausages elaborated with lipase from Candida cylindacea. Comparison with traditional formulations. Meat Science 40 1 (1995) 55-61