Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control...

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Veröffentlicht in:	Journal of food science 2006-11, Vol.71 (9), p.S603-S608
Hauptverfasser:	Naveena, B.M, Sen, A.R, Muthukumar, M, Vaithiyanathan, S, Babji, Y
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Biological and medical sciences calcium lactate chicken patties cold storage color cooked foods cooking quality Food industries food microbiology food storage Fundamental and applied biological sciences. Psychology ground chicken meat lactates meat quality Microbiology microwave cooking oxidative stability patties Poultry proximate composition sensory properties sodium lactate Storage storage quality Studies Terrestrial animal productions texture thiobarbituric acid-reactive substances Vertebrates water holding capacity
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