scholarly journals Quality Evaluation and Storage Study of Chicken Meat Pickle

2016 ◽  
Vol 9 ◽  
pp. 90-93
Author(s):  
Sunil Rajbanshi ◽  
Bhaskar Mani Adhikari ◽  
Dilip Subba
Keyword(s):  
Peroxide Value ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Chicken Meat ◽  
Microbial Count ◽  
E Coli ◽  
Storage Study ◽  
Shelf Stable ◽  
And Storage

A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.  

scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

Production, quality evaluation and storage stability of vegetable protein-based baby foods

2004 ◽  
Vol 85 (2) ◽  
pp. 175-179 ◽  
Author(s):  
S. Wadud ◽  
H. Abid ◽  
H. Ara ◽  
S. Kosar ◽  
W.H. Shah
Keyword(s):  
Vegetable Protein ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Production Quality ◽  
Baby Foods ◽  
And Storage

scholarly journals Preparation, quality evaluation and storage stability of peach-soy fruit leather

2014 ◽  
Vol 12 (1) ◽  
pp. 73-88 ◽  
Author(s):  
B Anju ◽  
KR Kumari ◽  
V Anand ◽  
MA Anjum
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Acid Content ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Physico Chemical ◽  
And Storage

The peach-soy leather was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of leather revealed significant differences among different blends. Highest moisture content i.e. 21.99 percent was recorded in B1 (100:0:: P:S). The highest TSS and acidity of 12.05 degree Brix and 2.77 percent were recorded in B1 (100:0:: P:S), respectively, whereas the highest reducing sugar and total sugar contents of 30.16 and 60.41 percent were found in B1 (100:0:: P:S), respectively. The highest protein and fat contents were recorded in B7 (70:30:: P:S), whereas ascorbic acid content was the highest (23.54 mg 100g-1) in B7 (70:30:: P:S). Sensory evaluation of leather revealed that the highest score of 8.14 was recorded in B4 (85:15:: P:S) and lowest score of 5.63 was recorded in B7 (70:30::P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of leather. DOI: http://dx.doi.org/10.3329/sja.v12i1.21114 SAARC J. Agri., 12(1): 73-88 (2014)

scholarly journals Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

2016 ◽  
Vol 39 (6) ◽  
pp. 649-657 ◽  
Author(s):  
Pavan Kumar ◽  
Manish Kumar Chatli ◽  
Nitin Mehta ◽  
O.P. Malav ◽  
Akhilesh K. Verma ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Chicken Meat ◽  
Oat Bran ◽  
And Storage

Quality evaluation and storage stability ofjamun-mango blended squash

2016 ◽  
Vol 73 (1) ◽  
pp. 153
Author(s):  
D.S. Sharma ◽  
R.K. Kaul ◽  
A. Bhat ◽  
J. Singh
Keyword(s):  
Quality Evaluation ◽  
Storage Stability ◽  
And Storage

scholarly journals Protein Fortified Mango and Guava Fruit Bars: Ingredients Optimization, Quality Evaluation and Storage Stability

2017 ◽  
Vol 6 (12) ◽  
pp. 2865-2877 ◽  
Author(s):  
Mohamed Saleh Kourany ◽  
Khalil Ibrahim Khalil ◽  
Samah Abd Eltawab Mahmoud ◽  
Adel Abd El Razek Abd El Azim Mohdaly
Keyword(s):  
Quality Evaluation ◽  
Storage Stability ◽  
Guava Fruit ◽  
And Storage

scholarly journals ​Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

2021 ◽  
Author(s):  
Aashima Bajaj ◽  
Veenu Sangwan ◽  
Varsha Rani ◽  
Asha Kawatra ◽  
Reena Suthar
Keyword(s):  
Pearl Millet ◽  
Peroxide Value ◽  
Nutritional Quality ◽  
Storage Stability ◽  
Nutrient Digestibility ◽  
Limiting Factor ◽  
Keeping Quality ◽  
Maximum Improvement ◽  
And Storage

Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.

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