Marinated Chicken with Organic Acids
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22 769 Ft (21 685 Ft + 5% VAT)
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22 769 Ft
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printed on demand
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Product details:
- Publisher LAP Lambert Academic Publishing
- Date of Publication 1 January 2014
- ISBN 9783848443857
- Binding Paperback
- No. of pages108 pages
- Size 220x150x6 mm
- Weight 160 g
- Language English 0
Categories
Long description:
Marination is a traditional process in which meat is mixed with various ingredients & spices along with salt to extends its shelf life and impart a specific flavour & tenderness. The present study was planned to find out the most suitable organic acid at an optimum concentration to marinate chicken breast pieces along with salt, spiceS, condiments and honey to study the shelf-life of marinated chicken under low temperature storage. In all the experiments, marinade of control samples contained all the ingredients except the acid. In experiment-I, three organic acids viz. acetic, citric and lactic acids, were tried individually at different concentrations (0.25%, 0.5% and 0.75%). The control and treated products were tested for pH, moisture, water holding capacity (WHC) and extract release volume (ERV) and also subjected to sensory evaluation.It was concluded that 0.25% citric acid can be used to marinate chicken along with other ingredients and the marinated chicken could be stored at refrigerator (4 ± 1°C) for 6 days and at freezer (-18 ± 1°C) for more than 2 months without any loss in quality.
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