Coverart for item
The Resource The replacement of phosphates in chicken breast marinade : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Campbell Ellison

The replacement of phosphates in chicken breast marinade : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Campbell Ellison

Label
The replacement of phosphates in chicken breast marinade : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
The replacement of phosphates in chicken breast marinade
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Campbell Ellison
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Alternatives to using phosphates for picking up and retaining marinades have been analysed in this research using tumbling as the method of marinade incorporation. The pickup and storage yields after 72 hours were recorded and compared to find the best performaing marinades, which then were tested in combination to identify any synergistic effects bweteen ingredients. The optimal usage levels of the ingredients were found using central composite design to investigate the response surface for storage yield and sensory acceptibility. The final marinade formulations were then compared to the current marinades used in industry for price, cook yield and sodium levels--Summary
Cataloging source
PU
http://library.link/vocab/creatorName
Ellison, Campbell
Degree
B.FoodTech(Hons)
Granting institution
  • Massey University
  • 2013
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Marinades
  • Chicken
Label
The replacement of phosphates in chicken breast marinade : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Campbell Ellison
Instantiates
Publication
Note
Top of cover title: Institute of Food Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Processing of chicken ; Structure and composition of chicken meat ; Purpose of marination ; Cooking of chicken breast ; Textural analysis of chicken breast fillets ; Natural alternatives to phosphates in marinades -- Materials and methods. Materials ; Pickup and 72 hour storage yield testing ; Cook yield testing ; Sensory testing ; Colour measurement ; Instrumental texture analysis -- Results and discussion. Pickup and 72 hour storage yield teating ; Central composite design ; Comparison of final formulations -- Conclusions
Dimensions
30 cm
Extent
v, 63 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
The replacement of phosphates in chicken breast marinade : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Campbell Ellison
Publication
Note
Top of cover title: Institute of Food Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Introduction ; Processing of chicken ; Structure and composition of chicken meat ; Purpose of marination ; Cooking of chicken breast ; Textural analysis of chicken breast fillets ; Natural alternatives to phosphates in marinades -- Materials and methods. Materials ; Pickup and 72 hour storage yield testing ; Cook yield testing ; Sensory testing ; Colour measurement ; Instrumental texture analysis -- Results and discussion. Pickup and 72 hour storage yield teating ; Central composite design ; Comparison of final formulations -- Conclusions
Dimensions
30 cm
Extent
v, 63 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

    • Albany LibraryBorrow it
      Gate 1, East Precinct, Albany Expressway (SH17), Albany, Auckland, 0632, NZ
      -36.733330 174.700641
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