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International Journal of Poultry Science
.: Home > International Journal of Poultry Science > 2010 > Volume 9 Number 10 > Nurul Huda, Lim Hoo Wei, Alistair T.L. Jean and Ishamri Ismail
Physicochemical Properties of Malaysian Commercial Chicken SausagesNurul Huda, Lim Hoo Wei, Alistair T.L. Jean and Ishamri Ismail
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia
Abstract :
Sausage is becoming more popular to the Malaysian consumers. A study on quality characteristics for chicken sausages marketed in Malaysia was conducted to gauge the trend of marketed sausages today. A total of ten samples of chicken sausages from different brands were analyzed to determine the proximate composition, calcium and sodium contents, colour, folding test and textural properties (hardness, springiness, cohesiveness, gumminess, chewiness and shear force). The moisture, protein, fat and ash Keywords :
Commercial sausages, proximate composition, calcium content, sodium content, textural properties, colour
Date Deposited : 28 Jun 2011 10:54 Last Modified : 28 Jun 2011 10:54 Volume 9, Number 10, - 2010 , ISSN 1682-8356
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