Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

The present investigation was carried out to evaluate the influence of aerobic packaging and nitrogen flush packaging methods on quality characteristics (physico-chemical, microbial and sensory quality) of 15 % prune puree extended mutton kheema at 0, 30, 60 and 90 days of frozen storage (-18 ±1 °C)...

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Bibliographic Details
Main Authors: B. Gowtham Prasad, K. Kondal Reddy, V. Kesava Rao, M. Shashi Kumar, N. Krishnaiah, G.V. Bhaskar Reddy, Anitha Nalla, Parthasarathi BC, Vijay Kumar Jawalagatti, Tejaswee Veligatla
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2017-03-01
Series:Journal of Pure and Applied Microbiology
Subjects:
mutton kheema
prune puree
nitrogen flush packaging
frozen storage
quality characteristics
Online Access:https://microbiologyjournal.org/influence-of-aerobic-and-nitrogen-flush-packaging-methods-and-frozen-storage-on-quality-characteristics-of-prune-puree-incorporated-ready-to-eat-mutton-kheema/

Internet

https://microbiologyjournal.org/influence-of-aerobic-and-nitrogen-flush-packaging-methods-and-frozen-storage-on-quality-characteristics-of-prune-puree-incorporated-ready-to-eat-mutton-kheema/

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