EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES

Quail meat patties prepared froth deboned minced meat of Japanese quails were subjected to qualitative and organoleptic evaluations. The proximate composition of the products remained unaltered when stored at 5°C upto six' days. Rancidity evaluated by 2-thiobarbituric acid (TBA) number reveale...

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Autores principales:	Kamna Barkataki, K. Narayanankutty, A. Ramakrishnan
Formato:	article
Lenguaje:	EN
Publicado:	Director of Academics and Research, Kerala Veterinary and Animal Sciences University 1994
Materias:	Animal biochemistry QP501-801 Science (General) Q1-390
Acceso en línea:	https://doaj.org/article/9b85fef33a9b479aa0c238d39b9dedf1
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spelling	oai:doaj.org-article:9b85fef33a9b479aa0c238d39b9dedf12021-11-12T13:48:47ZEFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES0971-07012582-0605https://doaj.org/article/9b85fef33a9b479aa0c238d39b9dedf11994-01-01T00:00:00Zhttps://www.jvas.in/public_html/upload/article_file/article_file_r2av52.pdf?t=r2av52https://doaj.org/toc/0971-0701https://doaj.org/toc/2582-0605Quail meat patties prepared froth deboned minced meat of Japanese quails were subjected to qualitative and organoleptic evaluations. The proximate composition of the products remained unaltered when stored at 5°C upto six' days. Rancidity evaluated by 2-thiobarbituric acid (TBA) number revealed that at 5'C die product remained unaffected. The total bacterial count per gramme was found to increase with each incremental storage period. The organoleptic evaluation revealed that the product was well acceptable and could be stored upto six days at 5" C. Kamna BarkatakiK. NarayanankuttyA. RamakrishnanDirector of Academics and Research, Kerala Veterinary and Animal Sciences UniversityarticleAnimal biochemistryQP501-801Science (General)Q1-390ENJournal of Veterinary and Animal Sciences, Vol 25, Iss 1, Pp 16-18 (1994)
institution	DOAJ
collection	DOAJ
language	EN
topic	Animal biochemistry QP501-801 Science (General) Q1-390
spellingShingle	Animal biochemistry QP501-801 Science (General) Q1-390 Kamna Barkataki K. Narayanankutty A. Ramakrishnan EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
description	Quail meat patties prepared froth deboned minced meat of Japanese quails were subjected to qualitative and organoleptic evaluations. The proximate composition of the products remained unaltered when stored at 5°C upto six' days. Rancidity evaluated by 2-thiobarbituric acid (TBA) number revealed that at 5'C die product remained unaffected. The total bacterial count per gramme was found to increase with each incremental storage period. The organoleptic evaluation revealed that the product was well acceptable and could be stored upto six days at 5" C.
format	article
author	Kamna Barkataki K. Narayanankutty A. Ramakrishnan
author_facet	Kamna Barkataki K. Narayanankutty A. Ramakrishnan
author_sort	Kamna Barkataki
title	EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
title_short	EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
title_full	EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
title_fullStr	EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
title_full_unstemmed	EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES
title_sort	effect of refrigeration storage on the quality of quail meat patties
publisher	Director of Academics and Research, Kerala Veterinary and Animal Sciences University
publishDate	1994
url	https://doaj.org/article/9b85fef33a9b479aa0c238d39b9dedf1
work_keys_str_mv	AT kamnabarkataki effectofrefrigerationstorageonthequalityofquailmeatpatties AT knarayanankutty effectofrefrigerationstorageonthequalityofquailmeatpatties AT aramakrishnan effectofrefrigerationstorageonthequalityofquailmeatpatties
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EFFECT OF REFRIGERATION STORAGE ON THE QUALITY OF QUAIL MEAT PATTIES

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