| Type of Material: | Thesis |
| Title: | Of black rice extract on quality characteristics of duck meat nuggets |
| Researcher: | Saikia, Kalpita |
| Guide: | Laskar, Saurabh Kumar |
| Department: | Livestock Products Technology |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2022 |
| Language: | English |
| Subject: | Livestock Products | Life Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Livestock Products Technology, Assam Agricultural University, Johrat, Johrat; 2022 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-10 16:37:24 | |
| 008 | __ | 260910t2022||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462914 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aSaikia, Kalpita |
| 110 | __ | |aLivestock Products Technology|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aOf black rice extract on quality characteristics of duck meat nuggets |
| 260 | __ | |aJohrat|c2022|bAssam Agricultural University, Johrat |
| 502 | __ | |bPhD|d2022|cLivestock Products Technology, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |oDate of Award|d2022 |
| 518 | __ | |oDate of Registration|d2008 |
| 518 | __ | |oDate of Completion|d2022 |
| 520 | __ | |aDuck meat nuggets were prepared by incorporating three different concentrations (0.5%, 0.9% and 1.3%) of black rice ethanol extract (BREE) and other non-meat ingredients to find out the best formulation which can be stored for a reasonable time at refrigeration temperature without affecting their physico-chemical, organoleptic and microbiological qualities. Nuggets were cooked by two different methods, i.e. steam cooking and oven cooking. The formulations prepared in the steam cooking method were CS (0% BRE), T1S (0.5% BRE), T2S (0.9% BRE) and T3S (1.3% BRE) and formulations prepared in the oven cooking method were CD (0% BRE), T1D (0.5% BRE), T2D (0.9% BRE) and T3D (1.3% BRE). A total of five batches of nuggets of each formulation were prepared, and different quality parameters were evaluated. In oven cooking nuggets were cooked in a preheated hot air oven at 120°C till the internal temperature reached 75 ± 2°C, Steam cooking nuggets were done in a cooking vat at 80ºC for 45min. After that, these were |
| 650 | __ | |aLife Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aLivestock Products |
| 700 | __ | |aLaskar, Saurabh Kumar|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/472122|yShodhganga |
| 905 | __ | |afromsg |
User Feedback Comes Under This section.