DEVELOPMENT OF SHELF STABLE CHICKEN SAUSAGES USING HURDLE TECHNOLOGY

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dc.contributor.authorEzhilvelan, S
dc.contributor.authorAppa Rao, V
dc.contributor.authorRobinson, JJ Abraham
dc.contributor.authorChandran, Daniel Joy
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-20T08:50:34Z
dc.date.available2019-09-20T08:50:34Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_DPV11007en_US
dc.description.abstractA study on the development of shelf stable chicken sausages by the application of hurdle technology was carried out. The study comprised of live experiments in which chicken sausages were prepared with, the following hurdles viz., Water activity [aw] (Reduced to 0.93), pl'l (Reduced to 5.9), Antibacterial (Chitosan), Antioxidant (Ascorbic acid) and Packaging (Vacuum packaging) applied sequentially. Chicken sausages were stored at ambient temperature and the effects of the hurdle applied on the quality of the sausages were studied. There were two controls used, one untreated control, and the other ideal treatment chosen from previous experiment. ( hence, from ll experiment only.)en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810128747
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.typePh.Den_US
dc.titleDEVELOPMENT OF SHELF STABLE CHICKEN SAUSAGES USING HURDLE TECHNOLOGYen_US
dc.typeThesisen_US
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