Effect of further processing and storage of mechanically deboned chicken on proximate composition, thiamin, riboflavin and TBA values.
1986
Ang C.Y.W.
A study of the effect of processing and storage conditions on nutrient density and composition of mechanically deboned chicken (MDC) and some of its products (chicken franks (CF) and bolognas (CB)) found that: 1) MDC thiamin and riboflavin levels were constant during 2-day storage at 2 degrees C and 180-day storage at -18 degrees C; 2) CF and CB losses of these vitamins ranged up to 12 per cent relative to MDC (dry weight basis); 3) the levels of these vitamins in CF and CB were stable during the same storage conditions used for MDC; and 4) that low thiobarbituric acid (TBA) levels were found (except for salted MDC stored at -18 degrees C), indicating that little lipid oxidation occurred during MDC storage or processing to CF and CB. The proximate composition was unaltered by the storage conditions used.(wz).
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