Citation
Hurlbut, Lee (1995) Using spice extractives to inhibit oxidation in further processed poultry. [Proceedings Paper]
Abstract
Natural spice extractives inhibit oxidative deterioration and “ warmed over flavor” in further processed poultry products. Rancimat induction time, TBA values and sensory scores showed a two-fold improvement at fortification levels of 500 ppm based on fat. Trained sensory panels noted a substantial reduction in “cardboardy” and “painty” noteds in full cooked refrigerated and frozen products.
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Abstract
Natural spice extractives inhibit oxidative deterioration and “ warmed over flavor” in further processed poultry products. Rancimat induction time, TBA values and sensory scores showed a two-fold improvement at fortification levels of 500 ppm based on fat. Trained sensory panels noted a substantial reduction in “cardboardy” and “painty” noteds in full cooked refrigerated and frozen products.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | spices |
| AGROVOC Term: | poultry meat |
| AGROVOC Term: | processed foods |
| AGROVOC Term: | fats |
| AGROVOC Term: | food preservation |
| AGROVOC Term: | organoleptic analysis |
| AGROVOC Term: | food industry |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 18 Nov 2025 08:17 |
| Last Modified: | 18 Nov 2025 08:17 |
| URI: | http://webagris.upm.edu.my/id/eprint/1514 |
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