Study the Quality and Sensory properties of sliced chicken breast and fish fillets | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 6, Issue 1, March 2014, Pages 130-141 | ||
| Abstract | ||
| Sensory and quality properties of the sliced chicken breast and fish fillets coated with a gelatin solution extracted from the skin thickness Almzelk ( Brachirus orientals ) were studies . A control sample was left without coating for comparison. The percentage of the coating was calculated then the sample were kept in the refrigerator for seven days . During this period the peroxide value , moisture content before frying , moisture lost , fat percentage and cooking yield after frying were tested . It was observed that the percentage of the cover glued of the coated and painted sliced was higher than the control with a not of a higher percentage of a cover glued for a sample that dipped ( painted ) compared to the coated sample . The results also showed that the peroxide value , moisture content before frying , moisture lost , fat percentage and cooking yield after frying were lower in coated sample compared with uncoated sample . In addition , the results showed that the cooking yield was higher for both models and the coated ( painted ) samples have shown an texture and public acceptance . | ||
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