Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats
作者： Subhasish Biswas , Apurba Chakraborty , Sanjib Sarkar
DOI: 10.2141/JPSA.43.180
关键词:
摘要: A study was being conducted to compare and assess the quality of chicken duck patties prepared from broiler, spent hen duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), psychrophilic (TPSC) emulsion stability cooked cooking yield, (TPSC), thiobarbituric acid (TBA) value sensory qualities such as, appearance, flavour, tenderness, juiciness overall acceptability. broiler showed significantly highest moisture content, yield on other hand, fat content in patties. TPC, TPSC, TBA values all within acceptable level up 14thday refrigerated storage. There no major drawbacks comparison those broilers. Therefore, as parameters studied are range standard values, can also be encouraged preparing nutritionally sound
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