Quality Improvement and Extending Shelf Life of Frozen Chicken Burger - Farouk Ali Abd El-Qader, Marwa
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Chicken meat products are a very popular food commodity around the world and there consumption has increased over the last decades in many countries some of the reasons for the popularity are relatively low cost of production low fat content and high nutritional value of chicken meat. Considering the fact that chicken meat belongs to perishable foods the main concern of industries is the shelf- life extension of chicken product. Modern trends to achieve this goal include the application of the hurdle technology concept. Application of some natural additives like spices, herbs and their…mehr

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Produktbeschreibung
Chicken meat products are a very popular food commodity around the world and there consumption has increased over the last decades in many countries some of the reasons for the popularity are relatively low cost of production low fat content and high nutritional value of chicken meat. Considering the fact that chicken meat belongs to perishable foods the main concern of industries is the shelf- life extension of chicken product. Modern trends to achieve this goal include the application of the hurdle technology concept. Application of some natural additives like spices, herbs and their volatile oils which demand as a health requirement. Extending shelf life of these products by these additives considered as measure require .that s besides it must be mentioned that this book study the a antioxidant and antimicrobial effects of some of these natural additives (cinnamon, cardamom, clove, white pepper, laurel leaf, cubeb). This book is useful for workers in food technology and nutrition fields especially whom interested in volatile oils and natural additives.
Autorenporträt
Graduated from the Faculty of Agriculture, Cairo University in 1996 and received a master's degree in the field of food science and technology from the same university in 2004. She works at the Meat and Fish Technology Research Department, Food Technology Research Institute, ARC, Egypt, since 1996. Publish many researches in the specification field.