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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2011 > Volume 10 Number 1 > Atchariya Chueachuaychoo, Saowakon Wattanachant and Soottawat Benjakul

Quality Characteristics of Raw and Cooked Spent Hen Pectoralis major Muscle During Chilled Storage: Effect of Tea Catechins

Atchariya Chueachuaychoo, Saowakon Wattanachant and Soottawat Benjakul
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Abstract :

The effects of different concentrations (0, 100, 150 and 200 mg/kg samples) of antioxidant from Tea Catechins (TC) on oxidative stability of raw and cooked spent hen Pectoralis major muscles during chilled storage were studied. Adding TC could delay the accumulation of oxidation in both meat without any effect on shear force value and yield throughout chilled storage. However, discoloration of meat caused by adding TC was more pronounced in cooked samples than that found in raw meat.

Keywords :
Spent hens, tea catechins, chilled storage, oxidative stability

Date Deposited : 11 Jan 2011 12:54

Last Modified : 11 Jan 2011 12:54

Official URL: http://www.pjbs.org/ijps/10%281%29.htm

Volume 10, Number 1, - 2011 , ISSN 1682-8356

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