Citation
Pandey M. C., . and Harilal P. T., . and Radhakrishna K., . Effect of processing conditions on physico-chemical and textural properties of shami kebab. pp. 223-228. ISSN 22317546
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 120C for 5 min and 170C for 2 min and grilled at 140 and 180C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p 0.05) at 120C deep fat frying and 180C grilling. Overall acceptability indicated highest as 8.01 at 170C 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.
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Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/32%20IFRJ%...
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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 120C for 5 min and 170C for 2 min and grilled at 140 and 180C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p 0.05) at 120C deep fat frying and 180C grilling. Overall acceptability indicated highest as 8.01 at 170C 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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Processing |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Texture |
| AGROVOC Term: | Cooking |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Frying |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Water loss |
| AGROVOC Term: | Free fatty acids |
| AGROVOC Term: | Oleic acid |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/21279 |
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