Judith Abida (8 results)

Condition: New. pp. 108.

Taschenbuch. Condition: Neu. Marinated Chicken with Organic Acids | Abida Judith (u. a.) | Taschenbuch | 108 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783848443857 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 108 pp. Englisch.

Condition: New. Print on Demand pp. 108 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Judith AbidaDr. Abida is a Vet and PG in Meat Science & Technology, working as Manager (Q.C.) in a poultry production & processing Firm. Prof. Pal a PhD in Meat Science has 25 yrs of teaching & research experience & 100 publications.

Condition: New. PRINT ON DEMAND pp. 108.

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.