http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Manjula Senavirathna(Manjula Senavir (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
Shan Randima Nawarathne(Shan Randima Nawarathne ),Dinesh Darshaka Jayasena(Dinesh Darshaka Jayasena ),Prabhathma Yasasvi Rathnayake(Prabhathma Yasasvi Rathnayake ),Manjula Senavirathna(Manjula Senavir 한국축산식품학회 2021 Food and Life Vol.2021 No.2
The present study was aimed to develop a value-added chicken nugget by incorporating roasted sesame seeds (RSS) and elucidate its sensory and quality parameter changes during a 28-d frozen storage. Chicken nugget samples were processed to have four treatments as; 1) Nuggets with 0% RSS (w/w) [Control], 2) Nuggets with 5% RSS (w/w) [SN5], 3) Nuggets with 10% RSS (w/w) [SN10] and 4) Nuggets with 15% RSS (w/w) [SN15] with six replications per treatment. The two best nugget samples with RSSs were selected by a sensory panel and tested for physicochemical and microbial quality changes with the control sample during a 28-d frozen storage. Results revealed that SN10 had the highest (p<0.05) crude fat (8.84%), crude protein (14.24%) and ash (3.15%) contents compared to SN5 and the control. During the 28-d frozen storage, the pH of nuggets diminished gradually (p<0.05) in all treatments. SN10 had the highest (p<0.05) thiobarbituric acid reactive substance (TBARS) value compared with its counterparts throughout the 28-d frozen storage. The TBARS values and total plate count values increased (p<0.05) in all treatments during the frozen storage, but within the acceptable limits. The water holding capacity of nuggets in all treatments decreased (p<0.05) and cooking loss increased (p<0.05) during the frozen storage. In conclusion, RSSs could be mixed up to 10% to the nugget mixture to prepare nuggets with improved proximate composition, and physicochemical and sensory properties.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
