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首页> 外文期刊>Indian Journal of Poultry Science >Effect of enrobing with and without preservatives on the quality characteristics of chicken patties.
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Effect of enrobing with and without preservatives on the quality characteristics of chicken patties.

机译：含或不含防腐剂的包衣对鸡肉馅饼品质特性的影响。

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摘要

An investigation was conducted to find out the effect of enrobing/edible coating using rice flour, refined wheat flour, carboxy methyl cellulose (CMC), guar gum (GG) with and without preservatives (nisin, tocopherol) on physico-chemical, organoleptic and microbiological quality of refrigerated stored broiler meat patties prepared by deep fat frying, battering and deep fat frying. Storage resulted in a significant decrease in moisture content in all the treatments but relative moisture loss was maximum in control. There was a significant increase in pH and TBA value in all the treatments during storage but the increase in TBA values was less in enrobed patties during storage. Addition of tocopherol resulted in significantly lower TBA values in patties containing preservatives than those without preservatives at the end of storage. Enrobed patties had higher organoleptic scores than control patties at each interval of storage. Sensory attributes of RF patties were higher in comparison to RWF patties. Standard plate count (SPC), psychrotrophic count (PC) and yeast and mould count increased significantly during storage in all the treatments but SPC and PC increased at a higher rate in control and at the end of storage SPC count crossed the acceptability limit in control patties.
机译：进行了一项调查，以发现使用米粉，精制小麦粉，羧甲基纤维素（CMC），瓜尔豆胶（GG）（含和不含防腐剂（乳链菌肽，生育酚））的包衣/食用包衣对理化，感官和免疫的影响。通过深油炸，打浆和深油炸制备的冷藏肉鸡肉饼的微生物质量。储存导致所有处理中的水分含量显着降低，但对照中的相对水分损失最大。在贮藏期间，所有处理的pH和TBA值均显着增加，但在贮藏期间，被包埋的肉饼中的TBA值增加幅度较小。添加维生素E导致含有防腐剂的肉饼的TBA值明显低于储存结束时不含防腐剂的肉饼。在每个存储时间间隔内，被包裹的肉饼的感官评分均高于对照组。与RWF肉饼相比，RF肉饼的感觉属性更高。在所有处理过程中，标准板计数（SPC），精神营养计数（PC）和酵母菌和霉菌计数在储存过程中均显着增加，但对照中SPC和PC以较高的速率增加，并且在储存结束时，SPC计数超过了对照中的可接受极限肉饼。

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