Effect of PS, GS & TP on Quality Characteristics of Chicken Nuggets

Name: Effect of PS, GS & TP on Quality Characteristics of Chicken Nuggets
Brand: LAP LAMBERT Academic Publishing
Availability: OutOfStock
Rating: 5 (1 reviews)

By Simranjeet Kaur

0 - Default Title

Description

Now a days, consumers are well aware of carcinogens present in chemical additives which are used as shelf-life extenders in meat and meat products. Thus, present investigation was undertaken to develop functional chicken nuggets enriched with natural antioxidants of plant origin (pomegranate seed, Grape seed and tomato powder) which may afford the meat industry an opportunity to develop chemical free functional meat products. Based on the results obtained, It was found that chicken nuggets could be suitably prepared with the incorporation of PSP, GSE and TP at 3%, 0.3% and 2% level (replacing lean meat w/w ), because selected levels not only protected the chicken nuggets against oxidative rancidity but also conferred high anti-microbial activity due to low pH of these plant extracts. Finally it is concluded that chicken nuggets could be conveniently stored in LDPE pouches under refrigerated conditions of 4±1°C for 14 days without any marked loss of physico-chemical, microbial and sensory quality. Thus natural antioxidants of plant origin could be used to increase shelf life of meat and meat products as an healthy alternative for chemical additives.

Product details

Binding:: Paperback
Number of Pages:: 116
Release Date:: 2025-11-03
Publication Date:: 2025-11-03
Publisher:: LAP LAMBERT Academic Publishing
Languages:: Original: English
ISBN10:: 6209193714
ISBN13:: 9786209193712
GPSR Manufacturer Reference:: [email protected]
Weight:: 191 g
Height:: 150 cm
Width:: 220 cm
Thickness:: 7 cm

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