Quality of chicken meat patties containing skin and giblets

Authors
Lingaiah,"Reddy, P
Citation
P. Lingaiah,"reddy, Quality of chicken meat patties containing skin and giblets, J FD SCI M, 38(4), 2001, pp. 400-401
Citations number
12
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
400 - 401
Database
ISI
SICI code
0022-1155(200107/08)38:4<400:QOCMPC>2.0.ZU;2-W
Abstract
The effect of inclusion of skin and giblets in chicken meat patties at diff erent levels on product quality was studied. Addition of skin and/or giblet resulted in increase in cooking loss, shrinkage in diameter, thickness and fat content of chicken patties. Presence of skin alone reduced protein con tents of chicken patties. Ash content, pH and shear values wore not affecte d. Incorporation of skin at 18-21% and giblets at 12-14% levels did not aff ect the quality attributes of chicken patties.