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Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature

Chia sẻ: Cothumenhmong4 Cothumenhmong4 | Ngày: | Loại File: PDF | Số trang:12

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Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature

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The study was carried out to develop the shelf stable barbecued chicken treated with multihurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and gluconodelta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated).

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Nội dung Text: Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature

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