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Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values
Author(s) -
Ang C. Y. W.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11185.x
Subject(s) - riboflavin , chemistry , proximate , food science , vitamin , composition (language) , thiamine , biochemistry , philosophy , linguistics
Mechanically deboned chicken (MDC), and its further processed products, frankfurters (FK) and bolognas (BG), were evaluated for proximate composition, thiamin, riboflavin and TBA values following processing and storage. Vitamin concentrations were found stable in MDC stored at 2°C for 2 days or at – 18°C for 180 days. The processing of FK and BG reduced the vitamin levels by0–12% on a dry weight basis. Storage of FK and BG for 42 days at 2°C or 180 days at – 18°C had no measurable effect on vitamin content. TBA values were generally low except their increases were significant in the salted MDC held at – 18°C. Proximate composition varied among products but was not affected by storage time and temperature.