Quality Assessment of Traditionally Processed Kola, A Deli Meat of Tamil Nadu, India
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Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
In the present study, kola, a comminuted deli meat of Tamil Nadu was
traditionally processed and assessed for microbial, sensory and
physiochemical qualities. For the standardization of recipe and process, the
traditional knowledge on different recipes and processes of kola possessed
by the caterers and homemakers were utilized for conducting preliminary
experiments that were solely based on sensory trails. Subsequently, the kola
prepared using standardized recipe and process was subjected to sensory
(colour, flavour, texture, and overall acceptability), microbial (total viable
count, staphylococcal count and coliform count) and physio chemical (pH
and cooking loss) quality analysis at periodic intervals during refrigerated
storage (4±1°C). Data obtained from different analysis were presented and
discussed.
Description
TNV_IJCMAS_2019_8(6)3282-3288
Keywords
Veterinary Science