Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats
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- Biswas Subhasish
- Department of Animal Products Technology & Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal & Fishery Sciences
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- Chakraborty Apurba
- Department of Animal Products Technology & Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal & Fishery Sciences
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- Sarkar Sanjib
- Department of Animal Products Technology & Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal & Fishery Sciences
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Abstract
A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability and the cooked patties were analyzed for pH, moisture, protein, fat, cooking yield, total plate count (TPC), total psychrophilic count (TPSC), thiobarbituric acid (TBA) value and sensory qualities such as, appearance, flavour, tenderness, juiciness and overall acceptability. The patties prepared from broiler meat showed significantly highest moisture content, emulsion stability and cooking yield and on the other hand, the fat content was significantly highest in duck patties. The TPC, TPSC, TBA values and sensory qualities of all the patties were within the acceptable level up to 14thday of refrigerated storage. There were no major drawbacks of the patties prepared from spent hen and duck in comparison to those of broilers. Therefore, as the values of the major parameters studied are within the range of standard values, the spent hen and duck meat can also be encouraged for preparing nutritionally sound and acceptable patties.
Journal
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- The Journal of Poultry Science
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The Journal of Poultry Science 43 (2), 180-186, 2006
Japan Poultry Science Association
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Details 詳細情報について
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- CRID
- 1390001205208366592
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- NII Article ID
- 130004938383
- 10018128388
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- NII Book ID
- AA11564513
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- ISSN
- 13490486
- 13467395
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- NDL BIB ID
- 7893975
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed