Evaluation of the effect of incorporation of functional ingredients on the shelf life of chicken patties using different packaging conditions during frozen storage

The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months.
Nội dung trích xuất từ tài liệu:
Evaluation of the effect of incorporation of functional ingredients on the shelf life of chicken patties using different packaging conditions during frozen storage