OPTIMIZING THE PROCESSING AND PACKAGING TECHNOLOGY OF JAPANESE QUAIL (COTURNIX COTURNIX JAPONICA) TANDOORI

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dc.contributor.authorAbinaya, JB
dc.contributor.authorSanthi, D
dc.contributor.authorSureshkumar, S
dc.contributor.authorRajendran, K
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-09T08:54:06Z
dc.date.available2019-10-09T08:54:06Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MVN14006en_US
dc.description.abstractSuitability 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810130517
dc.keywordsProcessing, Packaging Technology, Japanese Quail (Coturnix Coturnix Japonica) Tandoorien_US
dc.language.isoenen_US
dc.pages1-5en_US
dc.publisherTANUVASen_US
dc.subLivestock Product Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeLivestock Products Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleOPTIMIZING THE PROCESSING AND PACKAGING TECHNOLOGY OF JAPANESE QUAIL (COTURNIX COTURNIX JAPONICA) TANDOORIen_US
dc.typeThesisen_US
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