Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product

QR Code

Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product

Ciri-ciri kualiti dan kestabilan produk seakan sosej berasaskan ayam yang ditambah sayur-sayuran terpilih; capsicum, lobak merah, bayam, kubis ungu dan cendawan tiram telah dikaji. Pada fasa pertama, proses saringan telah dijalankan dengan menggunakan pelbagai peratusan (30%, 40%, dan 50%) sayur-say...

Full description

Bibliographic Details
Main Author:	Ahmad, Syuhairah
Format:	Thesis
Language:	English
Published:	2016
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/32310/ http://eprints.usm.my/32310/1/SYUHAIRAH_AHMAD_24%28NN%29.pdf

Similar Items

Quality And Stability Of Duck Sausages
by: ., Muthia Dewi
Published: (2012)

Microbiological quality of the packaged chicken eggs within and after shelf life
by: Ahmad, Munirah
Published: (2015)

Usage Of Edible Coating To Improve The Quality And Shelf Life Of Tomato (Solanum Lycopersicum)
by: Hormat, Nurhuda
Published: (2020)

Microbial and physicochemical changes during fermentation of Thai chicken sausage
by: Vanichpun, Apinya
Published: (2003)

Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage
by: Ismail, Ishamri
Published: (2010)

Evaluation Of Direct Ozone Depuration On Shelf-Life Of Fresh Tropical Oysters (Crassostrea Iredalei)
by: Teoh, Qi Yin
Published: (2021)

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
by: Mohamed, Suhaila, et al.
Published: (1996)

The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder
by: Sarker, Md. Sazzat Hossain, et al.
Published: (2012)

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)

Effects of herbal marinades on the shelf-life of chilled chicken ‘Satay’ / Faridah Ahamad
by: Faridah, Ahamad
Published: (2008)

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
by: Muzamil, Muhamad Zarulakmam, et al.
Published: (2021)

Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple
by: Azarakhsh, Nima, et al.
Published: (2014)

Shelf Life Study of Homemade Noodles Incorporated with Bell Pepper (Capsicum sp.)
by: Tan, Yee Qing
Published: (2017)

Rheological, Sensory And Shelf Life Study Of Texture-Modified Chicken Rendang For The Elderly With Dysphagia
by: Abu Zarim, Nuraihan
Published: (2020)

Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat
by: Marzlan, Anis Asyila, et al.
Published: (2021)

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
by: Hamidon, Farra Nabilah, et al.
Published: (2022)

Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat
by: Khan, Muhammad Jamshed, et al.
Published: (2022)

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
by: Asap, Telingai, et al.
Published: (1986)

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
by: Asap, Telingai, et al.
Published: (1986)

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions
by: Rosli, Nur Amira, et al.
Published: (2024)

Exogenous application of polyamines improves shelf life and fruit quality of mango
by: Malik, Aman, et al.
Published: (2006)

Exogenous application of putrescine affects mango fruit quality and shelf life
by: Malik, A., et al.
Published: (2003)

Shelf Life and Quality Attributes Of Fresh Beef Infused With Organic Acids.
by: Mohamed Saeed, Mohamed Abd Elgadir
Published: (2005)

Hexanal treatment for improving the shelf-life and quality of fruits: a review
by: Azhar, Aidil Hakim, et al.
Published: (2024)

Increasing shelf life of fruits, flowers
by: New Straits Times, Punitha Kumar
Published: (2012)

Development And Characterization Of Yogurt Like Probiotic Product From Jackfruit (Artocarpus Heterophyllus) Seed Milk
by: Kamaruzzaman, Noor Qamarina
Published: (2020)

Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2024)

Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)
by: Bakar, Jamilah, et al.
Published: (2020)

Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices
by: Mohammad Fikry, et al.
Published: (2020)

Effect of storage temperature on the postharvest quality and shelf life of ginger Zingiber officinale rhizome
by: Shaharudin, Nur Athirah
Published: (2015)

Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013)

Application of polysaccharide-based edible coatings for shelf life extension and quality retention of fresh-cut pineapple
by: Azarakhsh, Nima
Published: (2013)

Development of fish gelatin coatings incorporated with lemon peel extracts as antimicrobial packaging to extend the shelf life of Flammulina velutipes
by: Naphawan, L., et al.
Published: (2017)

IMK 104 - NUTRITION APRIL 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)

Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips
by: Coorey, Ranil, et al.
Published: (2012)

Antioxidant capacity and antimicrobial activity of selected aromatic Malaysian herbs and their effects on the storage stability of mechanically deboned chicken meat sausage / Nurain Aziman
by: Aziman, Nurain
Published: (2017)

In Vitro And In Vivo Studies Of Chicken Gut To Produce Chicken Probiotics By Isolated Microbes From Local Fermented Foods
by: Jakera, Shakera
Published: (2022)

Development Of Ph-Sensitive Gelatin-Based Intelligent Film Incorporating Dragon Fruit Skin Powder
by: Azlim, Nurnabila Afiqah
Published: (2020)

Consumer-orientated development of hybrid beef burger and sausage analogues
by: Neville, Michelle, et al.
Published: (2017)

Effect of frozen storage on the characteristics of a developed and commercial fish sausages
by: Al-Bulushi, I., et al.
Published: (2013)