tailieunhanh - Quality assessment of traditionally processed kola, a deli meat of tamil Nadu, India

In the present study, kola, a comminuted deli meat of Tamil Nadu was traditionally processed and assessed for microbial, sensory and physiochemical qualities. For the standardization of recipe and process, the traditional knowledge on different recipes and processes of kola possessed by the caterers and homemakers were utilized for conducting preliminary experiments that were solely based on sensory trails. Subsequently, the kola prepared using standardized recipe and process was subjected to sensory (colour, flavour, texture, and overall acceptability), microbial (total viable count, staphylococcal count and coliform count) and physio chemical (pH and cooking loss) quality analysis at periodic intervals during refrigerated storage (4±1°C). Data obtained from different analysis were presented and discussed. | Quality assessment of traditionally processed kola, a deli meat of tamil Nadu, India

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