OPTIMIZING THE PROCESSING AND PACKAGING TECHNOLOGY OF JAPANESE QUAIL (COTURNIX COTURNIX JAPONICA) TANDOORI
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
Suitability of fresh and frozen meat for the preparation and storage of Japanese
quail tandoori was assessed and appropriate packaging method for the storage of the
products were identified in the present study. Japanese quail meat frozen for 30 days
was found to be more applicable, hence utilized to prepare ready-to-cook and ready-to-
eat tandoori and the effect of three packaging methods namely aerobic packaging (AP),
vacuum packaging (VP) and modified atmosphere packaging (MAP) were studied. The
entire study was conducted as five experiments. in experiment I, the basic formulation
of marinade mix and preparation method was standardized based on the sensory evaluation.
Description
TNV_TH_2016_MVN14006
Keywords
Veterinary Science