Literatura científica selecionada sobre o tema "Chicken cutlets"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Consulte a lista de atuais artigos, livros, teses, anais de congressos e outras fontes científicas relevantes para o tema "Chicken cutlets".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Artigos de revistas sobre o assunto "Chicken cutlets"
1
SIVAKUMAR, P., e AYYAVOO PREAMNATH MANOHARAN AND DHARANI MUTHUSAMY. "Effect on Some Physicochemical Qualities of the Minced Chicken Meat Cutlet Mixed With Raw Banana Peel Powder". JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 38, n.º 01 (junho de 2024): 65. http://dx.doi.org/10.59467/jebs.2024.38.65.
Texto completo da fonteResumo:
In recent years, much attention has been paid to the development of functional food products with enhanced fiber. Dietary fiber (DF) is one of the essential foods vital for human health in various aspects, and the benefits include reducing the risk of colon cancer, obesity, and cardiovascular diseases. Green banana peel (BP) (Musa balbisiana), which is rich in DF that had been powdered after solar drying and utilized in the preparation of chicken meat cutlets in different ratios at 3%, 5%, and 7%. The chicken cutlets were prepared using the standard procedure. The prepared chicken cutlets were used to study the various physicochemical properties, proximate composition, and sensory evaluation. The study revealed that there was a significant (P = 0.05) change observed in the sensory score of all the treatments (T1, T2, and T3) over the control. There was no significant change in cooking time and product pH among the control and treatments, further that the sensory scores were almost same for the control and with cutlets at inclusion level of 3% BP powder (BPP). Based on the study, it is concluded that cutlet prepared with 5% inclusion level of BPP had better physico-chemical properties, namely, pH, and sensory score, fiber, fat. . KEYWORDS :Banana peel, Chicken meat cutlet, Cooking yield, Dietary fiber, Oil binding, Water absorption
2
Kumar, Yogesh, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla e Vikas Sharma. "Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace". Nutrition & Food Science 47, n.º 5 (11 de setembro de 2017): 700–709. http://dx.doi.org/10.1108/nfs-06-2016-0082.
Texto completo da fonteResumo:
Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.
3
Tomar, Serlene, Geeta Chauhan, Annada Das e Somesh Meshram. "Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix". International Journal of Bio-resource and Stress Management 14, Aug, 8 (26 de agosto de 2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.
Texto completo da fonteResumo:
A study was conducted during a period of six (6) months from June to December, 2019 at the Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India to develop a nutritious, convenience and shelf stable ready-to-cook chicken cutlet mix extended with dried vegetables as a source of antioxidant dietary fiber. Dehydrated vegetable mix was added at three different levels (2.5, 5 and 7.5%) and compared with control having no added vegetables. The results revealed that the dehydrated vegetable mix proved to be an additional source of minerals and dietary fibre in the chicken cutlet mix. Extension of ready-to-cook cutlet mix improved the yield, and colour saturation of the mix. The chicken cutlets prepared using the extended mix offered improved juiciness and overall acceptability along with better textural profile. Physico-chemical analysis revealed that the mix was shelf stable due to its low water activity and moisture content and hence could probably be stored for long periods of time. Extension of the mix with DVM enhanced the functionality of the product by improving its antioxidant potential. However, as indicated by sensory evaluation higher levels of dehydrated vegetables (7.5%) altered the colour, texture and flavour of developed product. Hence, 5% level of DVM was found to be the most suitable level for extension of the ready-to-cook mix. Therefore, extension with dehydrated vegetables could serve to meet technological and functional properties in the development of convenient, nutritious and tasty ready-to-cook dehydrated mix, which could serve an alternative to fresh meat cutlets.
4
Zhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova e Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products". International Journal of Engineering & Technology 7, n.º 3.34 (1 de setembro de 2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.
Texto completo da fonteResumo:
In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory parameters and consistency of meat cutlets.
5
Absalimova, Mamura, Aigul Tayeva, Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina e Sergey Shakhov. "The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets". Potravinarstvo Slovak Journal of Food Sciences 17 (27 de outubro de 2023): 816–32. http://dx.doi.org/10.5219/1916.
Texto completo da fonteResumo:
Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.
6
Grishin, V. S., P. S. Andreev-Chadaev, J. D. Grebennikova e E. Y. Lazareva. "Study of the effect of calcium citrate on the physical and chemical parameters and amino acid composition of chopped cutlets". Agrarian-And-Food Innovations 19 (10 de maio de 2023): 77–86. http://dx.doi.org/10.31208/2618-7353-2022-19-77-86.
Texto completo da fonteResumo:
Purpose. Studying the possibility of enriching poultry chopped cutlets with calcium by using the food additive E 333(iii) calcium citrate. Materials and Methods. The object of research was chicken chopped semi-finished products (cutlets) produced according to TU 9214-009-42855891-2002 (GOST 31936-2012). The calcium-containing dietary supplement calcium citrate (GOST R 54538-2011) was used as a mineral concentrator. To determine the optimal amount of calcium citrate application, recipes for chopped chicken cutlets were developed without the use and with the use of calcium citrate in an amount of 1.0 (experienced no. 1) and 1.5% (experienced no. 2) by weight of raw materials. Classical and modern methods of analysis were used in the research: the moisture content in the finished product was determined according to GOST 33319-2015; the amount of protein substances – according to GOST 25011-2017; fat – according to GOST 23042-2015; ash content – according to GOST 31727-2012; the content of carbohydrates in terms of glucose – according to GOST 31470-2012; calcium content – according to GOST R 55573-2013. Results. Experimentally, it was found that the enrichment of the prototypes with calcium citrate had a positive effect on the calcium content in the finished product. Thus, the enrichment of minced meat by 1.0% contributed to an increase in the calcium content by 40.60%, compared with the control sample, and the enrichment of minced meat by 1.5% – by 50.03%, respectively. During the conducted studies, it was found that the content of essential amino acids in the experimental samples was slightly higher than in the control: lysine – by 1.79 and 4.71%, phenylalanine – by 1.87 and 1.07%, histidine – by 0.81 and 0.27%, leucine and isoleucine – by 1.19 and 0.32%, methionine – by 1.80 and 0.90%, valine – by 0.36 and 0.90%, threonine – by 2.96 and 0.85%, tryptophan – by 0.91 and 1.82%, respectively. The caloric content of the resulting cutlets ranged from 209.75 to 209.91 kcal. Conclusion. It has been established that the use of calcium citrate makes it possible to significantly enrich the finished food with this important macronutrient in human metabolism, and the resulting cutlets do not differ in their taste qualities from ordinary chopped cutlets. And the low calorie content of cooked cutlets is ideal for dietary nutrition and people leading a healthy lifestyle.
7
Anandh, M. Anna. "Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion". FOOD SCIENCE RESEARCH JOURNAL 10, n.º 1 (15 de abril de 2019): 31–36. http://dx.doi.org/10.15740/has/fsrj/10.1/31-36.
Texto completo da fonte
8
Yakubova, Lola, e Nadezhda Velichko. "POSSIBILITY OF USING PURSLANE (PORTULACA OLERACEA L.) TO ENRICH CUT MEAT PRODUCTS". Bulletin of KSAU, n.º 3 (5 de março de 2024): 262–68. http://dx.doi.org/10.36718/1819-4036-2024-3-262-268.
Texto completo da fonteResumo:
The purpose of the study is to identify the possibility of using the aerial part of purslane in cutlet recipes. Objectives: to determine the dosage of purslane in ground turkey meat, ensuring the best quality indicators of the product; to conduct a tasting assessment of the product; to develop a schematic diagram for the production of semi-finished meat and vegetable products. The components for the production of chopped semi-finished meat products complied with the regulatory documentation: turkey meat – in accordance with GOST R 55365-2012 “Mince meat. Technical conditions" and GOST 32951-2014 "Semi-finished meat and meat-containing products. General technical conditions"; chicken eggs – according to GOST 31654-2012 “Chicken eggs for food. Technical conditions"; onions – according to GOST 34306-2017 “Fresh onions. Technical conditions"; black pepper – according to GOST 29050-91 “Spices. Black and white pepper. Technical conditions"; table salt – according to GOST R 51574-2018; vegetable oil – according to GOST 1129-2013; breadcrumbs – according to GOST 28402-89. Organoleptic and tasting assessment of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. A recipe was developed for turkey meat cutlets with the addition of a plant component – purslane. Purslane was collected in the vicinity of Krasnoyarsk and was added crushed to minced meat in dosages from 3 to 9 % in increments of 3 instead of raw meat. The study of the organoleptic characteristics of the finished minced meat product showed that the rational dosage introduced into the meat cutlet mass of the vegetable ingredient is 6 % of the mass of the minced meat. The test sample with the introduction of 6 % plant component received the highest rating from tasters. Stages for the production of cutlets have been developed with the addition of chopped aerial parts of purslane to the recipe. The use of purslane in the recipe for chopped semi-finished meat products will help expand the range of this type of product, improve the consumer properties of meat products, increase the content of essential components in the composition, and reduce costs.
9
Feng, Zhang, Tatyana Stepanova, Tetiana Golovko, Mykola Golovko, Ihor Mazurenko, Olha Vasylenko e Vladyslav Prymenko. "TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT". Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, n.º 1(15) (5 de maio de 2023): 68–75. http://dx.doi.org/10.20998/2413-4295.2023.01.09.
Texto completo da fonteResumo:
The basis of the state policy of Ukraine in the field of healthy nutrition of the population for the period until 2025 is to preserve and strengthen the health of the population, prevention of diseases caused by poor and unbalanced nutrition. Food products enriched with irreplaceable components, including dietary fibers, have been developed. The article substantiates the use of broiler meat as the main ingredient of the recipe, selects and studies the vegetable supplement of oat bran, which contains dietary fibers. The functional-technological and organoleptic indicators of minced meat models with different amounts of vegetable additives were studied, as a result, the optimal dose of introduction was determined and the formulation of the product made from broiler meat with an increased content of dietary fibers was developed. Optimal modes of heat treatment of the semi-finished product using a steam convection oven and modes of cold treatment of the finished product in "shock" freezing chambers were selected. The thermophysical characteristics of the new product were studied, and the duration of its freezing was calculated using Planck's formula. The technology of production of a functional product from broiler meat is proposed. The developed product is characterized by high organoleptic characteristics, such as juiciness of the product, pleasant smell and taste, uniform consistency, as well as a large yield of the finished product. The product contains dietary fibers, in one portion their amount is 8 g, which contributes to the satisfaction of 40% of the body's daily need for this food substance. The optimal recipe and technology of chicken cutlets with dietary fibers have been scientifically substantiated and developed. The possibility of producing chicken cutlets with a high content of dietary fiber has been theoretically and experimentally substantiated. Based on the analysis of the chemical composition and the study of the content of dietary fibers, functional-technological and organoleptic indicators of six vegetable supplements, the feasibility of introducing the vegetable supplement "Oat bran" into the recipe of chicken cutlets was substantiated. The effectiveness of thermal processing of chicken cutlets with increased dietary fiber content when using a convection oven in the steam + convection mode compared to the traditional method of processing has been proven. The raw materials for the production of the finished product were selected, the recipe was developed, the heat treatment parameters were selected, and the technology of quick-frozen finished product was developed. The developed ready-made poultry dish has an increased nutritional value due to the content of dietary fibers. It is taken into account that dietary fibers should be a mandatory part of the diet. Their total content in one portion is 8 g per 125 g of the finished product, which meets the daily need for this indicator by 40%.
10
Kumari, Kanchan. "Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients". Indian Journal of Pure & Applied Biosciences 8, n.º 3 (30 de junho de 2020): 311–16. http://dx.doi.org/10.18782/2582-2845.8001.
Texto completo da fonteTeses / dissertações sobre o assunto "Chicken cutlets"
1
Huang, Ying-Che, e 黃英哲. "Effect of chia seed on the quality improvement and preservability of frozen deboned batter chicken cutlet". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/94229001798113343783.
Texto completo da fonteResumo:
碩士國立屏東科技大學
動物科學與畜產系所
104
In meat processing industry, the artificial antioxidants were usually used for keeping the quality of the meat products. However, these artificial additives are not much acceptable for the consumer recently. The chia seed contain high amount of ω-3 fatty acids, dietary fibers and phenolic compounds which could become a natural source of antioxidant to enhance the quality of meat products. The aim of this study was to evaluate the effect of chia seed on the quality, digestibility, antioxidant and sensory property of chicken cutlet during 18-week frozen storage. This study was divided into the three stages; the first stage was to the evaluate effect of different forms of chia seed (whole grain, seed powder) on the sensory property of chicken cutlet; the second stage was to evaluate the effect of different levels of chia seed (0.0-6.0%) and water (30-40%) on the physiochemical property of the chicken cutlet; the third stage was to evaluated the effect of chia seed on the digestibility and unsaturated fatty acid content of the cutlet. The result of sensory evaluation in the first experiment showed that the chicken cutlet made with whole grain chia seed had higher sensory score than with power seed one, The whole grain chia seed was better suited for the cutlet. With different level of whole grain chia seed in the cutlet, the higher seed content cutlet showed lower sensory score, especially at color, flavor, hardness and chewiness, so the cutlet with 0%, 2%, 4% and 6% seed content would be better treatments for experiment 2. In the second experiment, the ash content of cutlet increased with the chia seed content, but the seed had no effect on the water, protein and fat content of the cutlet. In 30% water treatment for cutlet showed higher protein and fat content than the cutlet with 35% and 40% water content. During 18-week and -20°C storage, the total bacterial count of the cutlet has no change, but the 6% chia seed group showed higher bacterial count than others. In sensory evaluation, the cutlet made with 2% chia seed and 35% water showed the highest acceptability score, and 6% seed cutlet showed the lowest score at color, aroma and acceptability. As theses result in experiment 2, the 0%, 2%, 4% chia seed with 35% water content of the cutlet would be adopted for the total phenolic content (TP), DPPH scavenging capacity (DPPH) and 2-thiobabituric acid reactant substance (TBARS) as the antioxidant evaluation. The result showed the TP and DPPH of the cutlet increase with the chia seed content, but time had no effect on both results. On contrary, the TBARS rose with the storage time but the chia seed content. In experiment 3, the digestibility of the cutlet was effect by the storage time. At ninth week storage, the total digestibility of the cutlet increase from 60% at the beginning to 66%; The linoleic and linolenic acid content of the cutlet increased with chia seed content, but time had no effect on these fatty acid content. As these result, the chia seed can promote the antioxidant and prevent the oxidative cleavage of unsaturated fatty acid of the chicken cutlet to develop the high functional processing meat product.
Livros sobre o assunto "Chicken cutlets"
1
Istorii︠a︡ pozharskikh kotlet. Tverʹ: TO "Knizhnyĭ klub", 2014.
Encontre o texto completo da fonteTrabalhos de conferências sobre o assunto "Chicken cutlets"
1
Absalimova, M. A., L. K. Baybolova, A. M. Taeva e I. A. Glotova. "METHOD FOR PRODUCING DIETARY CUTLETS WITH DIETARY FIBERS". In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-3.
Texto completo da fonteResumo:
Soy minced okara was used for the targeted enrichment of minced meat semi-finished
products with dietary fibers (DF). Additionally, it is a source of high-grade protein in amino acid
composition, as well as potassium, calcium, magnesium, phosphorus, iron. Okara was used as a
component of a protein-carbohydrate composition (PCC). Chickpea flour and whey protein
concentrate were used to balance the amino acid composition of beech and correct the functional
and technological properties of food systems