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首页> 外文期刊>Indian Journal of Poultry Science >Effect of vacuum tumbling on quality characteristics of tandoori layer chicken
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Effect of vacuum tumbling on quality characteristics of tandoori layer chicken

机译：真空翻滚对Tandoori层鸡肉质量特征的影响

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摘要

An investigation was carried out to assess the effect of vacuum tumbling on quality characteristics of tandoori chicken prepared from breast and leg cuts of spent hen. Control and vacuum tumbled cuts were roasted in conventional oven and evaluated forproximate composition, physico-chemical properties, sensory attributes and microbial status when fresh and during storage at 4±1°C.Tumbling resulted in an increase in moisture and ash contentand decrease in protein contentof products from bothtype ofcuts. Cooking yield and pH also increased due to tumbling. Due to tenderization effect, decrease in shear press value was observed on tumbling. Texture, tenderness, juiciness and overall acceptability scores of products increased with increase in tumblingperiod and best effect of tumbling was observed in 3 hours tumbled products. Significant increase in thiobarbituricacidreacting substances,standard plate countand psychrotrophic count was noticed during storage both in control and treated products but the microbial counts were well within the safety limit. There was no change in colour and appearance and flavour of tumbled products during storage. Significant decline in flavour,tenderness, juiciness and over all acceptability was observed in tumbled products but they were well acceptable organoleptically upto 12 days of refrigerated storage.
机译：进行了调查，以评估真空翻滚对由母乳和腿部母乳制备的Tandoori鸡肉质量特征的影响。在常规烘箱中烘烤控制和真空翻滚切口，并在4±1℃下储存时评估含有物理化成分，物理化学性质，感官属性和微生物状态，导致水分和灰分含量增加，蛋白质减少来自Bottype的Contentof产品。由于翻滚，烹饪产量和pH也增加。由于柔软效果，在翻滚上观察到剪切压力值的降低。纹理，压痛，脂肪性和总体可接受性评分随着翻滚的增加而增加，在3小时翻滚产品中观察到翻滚的最佳效果。在控制和处理的产品中储存期间，在储存期间注意到硫碱尿酸纤维的物质显着增加，在储存过程中被注意到，但微生物计数在安全极限内很好。储存过程中翻滚产品的颜色和外观和风味没有变化。在翻转的产品中观察到风味，柔软，脂肪和过度所有可接受性的显着下降，但它们在12天的冷藏储存中受到了良好的接受。

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