EFFECT OF ACIDIC MARINATION ON THE QUALITY CHARACTERISTICS OF SPENT HEN KOBEBA DURING FROZEN STORAGE

EFFECT OF ACIDIC MARINATION ON THE QUALITY CHARACTERISTICS OF SPENT HEN KOBEBA DURING FROZEN STORAGE

Marinated spent hen meats were used in the preparation of kobeba. The chemical, physicochemical, microbiological and sensory properties of kobeba were evaluated during storage at -18˚C for 5 months. Kobeba treated with lime juice had higher crude protein (14.03%), crude fat (7.78%), total ash (3.18%...

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Bibliographic Details
Main Authors:	Nesrin Mohammed, E. Mansour, A. Osheba, Amal Hassan
Format:	Article
Language:	Arabic
Published:	The Union of Arab Universities 2017-03-01
Series:	Arab Universities Journal of Agricultural Sciences
Subjects:	spent hen meat acidic marination kobeba cooking loss total volatile nitrogen
Online Access:	https://ajs.journals.ekb.eg/article_13399_97f1cb6fd3ccadac6da38165857c7518.pdf

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