Low-fat mutton kofta prepared by using carrageenan as fat replacer: quality changes in cooked product during storage

Journal of Food Science and Technology

Volumn 46, Issue 4, 2009, Pages 316-319

  Modi, V K ^a   Yashoda, K P ^a   Mahendrakar, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Colour; Microbial quality; Mutton kofta; Rancidity; Sensory quality; Storage stability; Texture

Indexed keywords

COLOUR; MICROBIAL QUALITY; MUTTON KOFTA; RANCIDITY; SENSORY QUALITY; STORAGE STABILITY;

BACTERIOLOGY; CARBOHYDRATES; FATTY ACIDS; FLOOD CONTROL; LACTIC ACID; ORGANIC ACIDS; TEXTURES; WATER CONTENT;

COLOR;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 67650475247     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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