Effect of oils supplement in broiler chicken feed on quality of chicken sausage
1999
Praphasi Thepraksa (Thammasat Univ. The Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)
This project was studied on the effect of substitution four different of oils in each broiler chicken feed formular control (not added oil), beef fallow, lard oil, corn oil and coconut oil on the quality of chicken sausage. In the first proximated analysis of chicken meat from five formulars of feed for moisture, protein, lipid and ash content, processed by vary three levels of lard 5, 10 and 15 percent by weight. Chicken sausage were evaluated results of cooking loss, cutting force and sensory evaluation in the term of tenderness, juiciness, flavor and acceptability by Hedonic scale. The results indicated that chicken meat from five different formulars had significant difference on moisture, protein and lipid contents (p=0.05). But ash content ranged from 0.23-0.24 percent hadn't significantly of difference (p=0.05). Quality evaluation showed that chicken meat from five different formulars and lard contents had significant difference on the effect of cooking loss, cutting force and sensory evaluation (p=0.05). Chicken sausage were processed from chicken meat to added corn oil in feed had the best quality and used lard only 5 percent.
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