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首页> 外文期刊>Indian Journal of Poultry Science >Effect of sorbitol incorporation on quality characteristics of chicken meatspread
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Effect of sorbitol incorporation on quality characteristics of chicken meatspread

机译：山梨糖醇掺入对鸡肉肉类质量特征的影响

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摘要

Preliminary trails were carried out to standardize the formulation and processing technology for preparation of chicken sprei Chicken spread was incorporated with sorbitol at three different levels 0.5 (SB1), 1.0 (SB2) and 1.5% (SB3) to evaluate its effects various physico-chemical properties and sensory attributes. There was non-significant difference in pH, protein and fat contt between the control and treatments. The cooking yield and moisture content of chicken spread decreased significantly (P<0.05) in SE The ash content of SB1, SB2 and SB3 were significantly (P<0.05) higher than the control. The lightness (L) value of SB3 w significantly (P<0.05) higher than control. The redness (a) and yellowness (b) values of SB1, SB2 and SB3 were significantly (P<0.C lower than control, but no significant difference was observed among treatments. Among the sensory attributes, flavor, saltine; spreadability and overall acceptability scores of SB3 were significantly (P<0.05) higher than the control. Therefore, SB3- chicken spre incorporated with 1.5% sorbitol was selected as the best treatment.
机译：进行初步跟踪以规范化制剂和加工技术，用于制备鸡肉SPREI鸡肉涂抹在三种不同水平0.5（SB1），1.0（SB2）和1.5％（SB3）的山梨糖醇中掺入，以评估其各种物理化学物质的影响属性和感官属性。对照和治疗之间的pH，蛋白质和脂肪含量不显着差异。鸡涂层的烹饪产量和水分含量显着下降（P <0.05），SES的灰分含量显着显着（P <0.05）。 SB3 W的亮度（L）值显着（P <0.05）高于对照。 Sb1，Sb2和Sb3的发红（a）和黄色（b）值显着（p <0.c低于对照，但治疗中没有观察到显着差异。感官属性，味道，盐水;铺展性和整体SB3的可接受性评分显着（p <0.05）高于对照。因此，选择了与1.5％山梨糖醇的Sb3-鸡唾液作为最佳处理。

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  • 来源
    《Indian Journal of Poultry Science》 |2017年第3期|共4页
  • 作者

    TANVEER KHANAM; MEENA GOSWAMI; VIKAS PATHAK; S.K. BHARTI; K.N.KARUNAKARA;

  • 作者单位

    Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry DUVASU Mathura-281001;

    Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry DUVASU Mathura-281001;

    Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry DUVASU Mathura-281001;

    Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry DUVASU Mathura-281001;

    Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry DUVASU Mathura-281001;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 家禽;
  • 关键词

    Chicken spread; Plasticizer; Sorbitol; Physico-chemical properties; Sensory evaluation;

    机译：鸡传播;增塑剂;山梨糖醇;物理化学性质;感官评估;

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