[Stability prolongation methods of mechanically recovered poultry meat during cold storage]
1991
Niewiarowicz, A. | Pikul, J. | Kijowski, J.
Two different experiments were carried out. In the first one pH value of mechanically recovered poultry meat (MRPM) was modified by addition of one of the following chemical substances: 0.15 M carbonate buffer at 10.4 pH value, sodium biphosphate (1.66 per cent), and mixture of phosphates called "Hamina" (2.22 per cent) in 20 per cent water solution. There were two control samples: MRPN without additions and MRPM with addition of 20 per cent water distillate. In the second experiment MRPM was mixed with addition of 23 per cent of the white of eggs or 28 per cent mass of eggs in order to keep addition of water on the level of 20 per cent. The samples in 500 g portions packed in foil were frozen and stored at temperature -18 (+,-1) degrees C for 20 weeks. Analysis of chemical composition (water, protein and fat content), pH value and content of malealdehyde were carried out after 0, 1, 3, 5, 7, 11, 15 and 20 weeks
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