A STUDY ON THE EFFECTS OF TRISODIUM PHOSPHATE ON ORGANOLEPTIC CHARACTERISTICS OF RAW & FRIED CHICKEN CARCASSES

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HADIAN Z.; OGHABI F.; GHAZIZADEH M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 77-84

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Title

A STUDY ON THE EFFECTS OF TRISODIUM PHOSPHATE ON ORGANOLEPTIC CHARACTERISTICS OF RAW & FRIED CHICKEN CARCASSES

Author(s)

HADIAN Z. | OGHABI F. | GHAZIZADEH M. | Issue Writer Certificate

Keywords

TRISODIUM PHOSPHATEQ4

CHICKEN CARCASSESQ4

ORGANOLEPTIC CHARACTERISTICSQ4

Abstract

Regarding the increasing consumption of chicken meat in Iran and the importance of hygienic aspects and quality assurance of chicken meat, the effects of TRISODIUM PHOSPHATE on ORGANOLEPTIC CHARACTERISTICS of raw and fried CHICKEN CARCASSES were investigated at the Iranian National Nutrition & Food Technology Research Institute in 2003.Sixty CHICKEN CARCASSES (30 raw and 30 fried chickens) were evaluated by an experimental method. Ten chickens were dipped in 80 litters of chilled tap water (control) and 8% TRISODIUM PHOSPHATE for 1 and 3 minutes. Thirty in-house panelists evaluated the treated whole raw chickens as well as the fried breasts and thighs.Treatment of raw chickens with 8% TRISODIUM PHOSPHATE for 1 and 3 min did not affect the external color, overall acceptability and consumer purchase intent after the first and seventh days of storage.There were no significant differences in the external color, texture, flavor and moistness characteristics of the fried chickens (control) and the fried treated chickens with TRISODIUM PHOSPHATE (test).Evaluation of the fried chickens revealed that moistness and flavor of the treated chickens with 8%.TSP for 3 min were higher compared to controls.There were no significant differences between the mean score of the test and control chickens in terms of Sensory quality of the raw chickens was not adversely affected by 8% TRISODIUM PHOSPHATE for 3 min.

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References

EFFECTS OF TRISODIUM PHOSPHATE WITH DIFFERENT CONCENTRATIONS ON SALMONELLA ATTACHED TO CHICKEN

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APA: Copy

HADIAN, Z., OGHABI, F., & GHAZIZADEH, M.. (2004). A STUDY ON THE EFFECTS OF TRISODIUM PHOSPHATE ON ORGANOLEPTIC CHARACTERISTICS OF RAW & FRIED CHICKEN CARCASSES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 77-84. SID. https://sid.ir/paper/72253/en

Vancouver: Copy

HADIAN Z., OGHABI F., GHAZIZADEH M.. A STUDY ON THE EFFECTS OF TRISODIUM PHOSPHATE ON ORGANOLEPTIC CHARACTERISTICS OF RAW & FRIED CHICKEN CARCASSES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):77-84. Available from: https://sid.ir/paper/72253/en

IEEE: Copy

Z. HADIAN, F. OGHABI, and M. GHAZIZADEH, “A STUDY ON THE EFFECTS OF TRISODIUM PHOSPHATE ON ORGANOLEPTIC CHARACTERISTICS OF RAW & FRIED CHICKEN CARCASSES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 77–84, 2004, [Online]. Available: https://sid.ir/paper/72253/en

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