Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products†
作者： A. Kalaikannan , A. S. R. Anjaneyulu , D. Santhi
DOI: 10.1111/J.1365-2621.2006.01278.X
关键词: Egg protein 、 Food preservation 、 TBARS 、 Broiler 、 Acid value 、 Food science 、 By-product 、 Biology 、 Low-density polyethylene 、 Yolk
摘要: Summary The effects of whole egg powder (WEP), dried albumen (DA), yolk (DY) at a 1% level and liquid (LE) 3.7% on the quality characteristics refrigerated storage (4 ± 1 °C) stability chicken patties made with meat by-products broiler-spent hens were evaluated. The addition powders significantly enhanced emulsion (ES) product yield compared control LE. There was marked increase in moisture content sensory attributes by powders. During (4 ± 1 °C), thio-barbituric acid number (TBARS), aerobic plate count (APC) psychrophilic increased all samples. Incorporation DA DY reduced TBARS APC during over control. DA, WEP lowered counts. Treated packaged LDPE (low-density polyethylene) pouches acceptable for 20 days 15 days, respectively.
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