Effects of storage and polyphosphates on the flavor volatiles of canned poultry meat
1978
RAO, CH. S. | DAY, E.J. | CHEN, T.C.
The effects of storage and polyphosphates on the volatile components of canned broiler meat were investigated. The concentrations of hydrogen sulfide, methyl mercaptan, saturated and total carbonyls of both control and polyphosphate‐treated broiler meat increased slightly upon storage. A greater increase in unsaturated carbonyls was observed for the controls than for the polyphosphate‐treated samples. During storage, the general trend of increasing thiobarbituric acid (TBA) values was not affected by the presence of polyphosphates; however, the control samples had the highest TBA values throughout the observation period. All canned samples exhibited a continued increase in free ammonia content as the storage time advanced. Polyphosphates also retarded the formation of free ammonia of canned broiler meat during storage as compared to controls.
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