Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

2011 ◽  
Vol 20 (5) ◽  
pp. 1257-1264 ◽  
Author(s):  
Ligianne Din Shirahigue ◽  
Carmen J. Contreras-Castillo ◽  
Miriam Mabel Selani ◽  
Ana Paula Nadai ◽  
Gerson Barreto Mourão ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Chicken Meat ◽  
Cooked Chicken Meat

scholarly journals Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage

2001 ◽  
Vol 80 (1) ◽  
pp. 105-108 ◽  
Author(s):  
J.I. Lee ◽  
S. Kang ◽  
D.U. Ahn ◽  
M. Lee
Keyword(s):  
Chicken Meat ◽  
Cholesterol Oxides ◽  
Cooked Chicken Meat

scholarly journals Factors affecting cooked chicken meat flavour: a review

2013 ◽  
Vol 69 (3) ◽  
pp. 515-526 ◽  
Author(s):  
D.D. Jayasena ◽  
D.U. Ahn ◽  
K.C. Nam ◽  
C. Jo
Keyword(s):  
Chicken Meat ◽  
Factors Affecting ◽  
Cooked Chicken Meat

Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles

1967 ◽  
Vol 15 (4) ◽  
pp. 713-717 ◽  
Author(s):  
Masahide. Nonaka ◽  
Dale Robert. Black ◽  
Eldon L. Pippen
Keyword(s):  
Chicken Meat ◽  
Spectral Analyses ◽  
Mass Spectral ◽  
Cooked Chicken Meat

Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions

2015 ◽  
Vol 45 (5) ◽  
pp. 753-765 ◽  
Author(s):  
Akhilesh Kumar Verma ◽  
Vikas Pathak ◽  
Pramila Umaraw ◽  
Veer Pal Singh
Keyword(s):  
Ambient Temperature ◽  
Wheat Flour ◽  
Water Solubility ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Content Type

Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

scholarly journals Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage

2013 ◽  
Author(s):  
Joong-Ho Kwon ◽  
Kichang Nam ◽  
Eun Joo Lee ◽  
Dong U. Ahn
Keyword(s):  
Chicken Meat ◽  
Radiation Induced ◽  
Cooked Chicken Meat

scholarly journals Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Meat Science ◽  
2011 ◽  
Vol 88 (3) ◽  
pp. 397-403 ◽  
Author(s):  
M.M. Selani ◽  
C.J. Contreras-Castillo ◽  
L.D. Shirahigue ◽  
C.R. Gallo ◽  
M. Plata-Oviedo ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Natural Antioxidants ◽  
Chicken Meat ◽  
Wine Industry ◽  
Cooked Chicken Meat
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