Shelf-life of chicken loaves

Página do item simplificado
dc.contributor.authorRoca, R. D.
dc.contributor.authorAlves, RSA
dc.contributor.authorBonassi, I. A.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:28:19Z
dc.date.available2014-05-20T15:28:19Z
dc.date.issued1994-11-01
dc.description.abstractThis research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.en
dc.description.affiliationUNIV ESTADUAL PAULISTA JULIO MESQUITA FILHO,FCA,DEPT TECNOL PROD AGROPEC,CAMPUS BOTUCATU,BR-18603970 BOTUCATU,SP,BRAZIL
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA JULIO MESQUITA FILHO,FCA,DEPT TECNOL PROD AGROPEC,CAMPUS BOTUCATU,BR-18603970 BOTUCATU,SP,BRAZIL
dc.format.extent1769-1778
dc.identifierhttp://seer.sct.embrapa.br/index.php/pab/issue/view/69
dc.identifier.citationPesquisa Agropecuaria Brasileira. Brasilia: Empresa Brasil Pesq Agropec, v. 29, n. 11, p. 1769-1778, 1994.
dc.identifier.issn0100-204X
dc.identifier.urihttp://hdl.handle.net/11449/38140
dc.identifier.wosWOS:A1994QK09900016
dc.language.isoeng
dc.publisherEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.relation.ispartofPesquisa Agropecuária Brasileira
dc.relation.ispartofjcr0.546
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectBROILER MEATpt
dc.subjectCHEMICAL ANALYSISpt
dc.subjectSENSORY ANALYSISpt
dc.subjectMICROBIOLOGICAL ANALYSISpt
dc.titleShelf-life of chicken loavesen
dc.title.alternativeVida de prateleira de fiambres elaborados com carne de frangopt
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/pab/paboutj.htm
dcterms.rightsHolderEmpresa Brasil Pesq Agropec
unesp.author.orcid0000-0002-1776-2066[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agronômicas, Botucatupt
unesp.departmentEconomia, Sociologia e Tecnologia - FCApt

Arquivos

Licença do Pacote
Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

Botucatu - FCA - Faculdade de Ciências Agronômicas