Title of article
Effect of processing conditions on physico-chemical and textural properties of shami kebab
Author/Authors
Pandey, M. C. Defence Food Research Laboratory - Freeze Drying and Animal Products Technology Division, India , Harilal, P. T. Defence Food Research Laboratory - Freeze Drying and Animal Products Technology Division, India , Radhakrishna, K. Defence Food Research Laboratory - Freeze Drying and Animal Products Technology Division, India
From page
223
To page
228
Abstract
Effect of processing conditions like time and temperature of processing and methods of cooking on physico-chemical and textural attributes of shami kebab were studied. Shami kebab was deep fat fried at 120°C for 5 min and 170°C for 2 min and grilled at 140 and 180°C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p 0.05) at 120°C deep fat frying and 180°C grilling. Overall acceptability indicated highest as 8.01 at 170°C deep fat frying processing conditions. Deep fat frying has induced more moisture loss in the product affecting the visco-elastic behavior and the effect was evident in the springiness and cohesiveness profile. Gumminess behavior of all the kebab samples revealed a more energy requirement in complete disintegration. Lipid oxidation in terms of free fatty acid and thio-barbituric acid reactive substances ranged from 7.02 to 8.74% oleic acid and 0.38 to 0.68 mg/kg malonaldehyde respectively.
Keywords
Grilling , Deep fat frying , Physico , chemical , Texture profile analysis , Lipid oxidation , Mutton
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560742
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