Effects of incorporation of ground mustard on quality attributes of chicken nuggets.

Abstract

Chicken nuggets were prepared from spent hen meat using ground mustard as phyto-preservative without impairing the sensory attributes of the product and also the antioxidant and antimicrobial efficacy of mustard on keeping quality of the product was assessed. The emulsion stability (%), cooking yield (%) and moisture content (%) of the product containing… (More)
DOI: 10.1007/s13197-010-0149-3

Topics

2 Figures and Tables

Slides referencing similar topics