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Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast

Mild smoking on chicken are rarely found and hear from citizens but when it comes to the hot and cold smoking, it was familiar to hear and have being used a long time ago. Smoking is a preservation of food and mild smoking (30⁰C - 50⁰C) is a middle of cooking between cold and hot smoking following t...

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Main Author: Aida Syarafana Zulazami
Format: Undergraduate Final Project Report
Language:English
Published: 2020
Online Access:http://discol.umk.edu.my/id/eprint/4100/1/AIDA%20SYARAFANA%20ZULAZAMI.pdf
http://discol.umk.edu.my/id/eprint/4100/
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spelling my.umk.eprints.41002022-05-23T23:45:48Z http://discol.umk.edu.my/id/eprint/4100/ Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast Aida Syarafana Zulazami Mild smoking on chicken are rarely found and hear from citizens but when it comes to the hot and cold smoking, it was familiar to hear and have being used a long time ago. Smoking is a preservation of food and mild smoking (30⁰C - 50⁰C) is a middle of cooking between cold and hot smoking following the set time in 0, 1 and 2 hours. Chicken has been consumed by a lot of people in globally excluded vegetarians. Pre-treated chicken is a chicken that has been treated with brine or salt solution for one night for process of microorganisms inactivation. This project is purposed to investigate some physical properties of the pre-treated chicken breast in terms of colour, moisture content, pH value and weight loss. The data will be obtained to diversify and add value to chicken based product in globally for generally and in University Malaysia Kelantan for specifically. Effect of mild smoking time of pre-treated chicken breast would give ideas for future studies in investigating the physical properties and measure the smokiness level. 2020 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/4100/1/AIDA%20SYARAFANA%20ZULAZAMI.pdf Aida Syarafana Zulazami (2020) Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description Mild smoking on chicken are rarely found and hear from citizens but when it comes to the hot and cold smoking, it was familiar to hear and have being used a long time ago. Smoking is a preservation of food and mild smoking (30⁰C - 50⁰C) is a middle of cooking between cold and hot smoking following the set time in 0, 1 and 2 hours. Chicken has been consumed by a lot of people in globally excluded vegetarians. Pre-treated chicken is a chicken that has been treated with brine or salt solution for one night for process of microorganisms inactivation. This project is purposed to investigate some physical properties of the pre-treated chicken breast in terms of colour, moisture content, pH value and weight loss. The data will be obtained to diversify and add value to chicken based product in globally for generally and in University Malaysia Kelantan for specifically. Effect of mild smoking time of pre-treated chicken breast would give ideas for future studies in investigating the physical properties and measure the smokiness level.
format Undergraduate Final Project Report
author Aida Syarafana Zulazami
spellingShingle Aida Syarafana Zulazami
Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
author_facet Aida Syarafana Zulazami
author_sort Aida Syarafana Zulazami
title Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
title_short Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
title_full Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
title_fullStr Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
title_full_unstemmed Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast
title_sort effect of mild smoking time on some physical properties of chicken breast
publishDate 2020
url http://discol.umk.edu.my/id/eprint/4100/1/AIDA%20SYARAFANA%20ZULAZAMI.pdf
http://discol.umk.edu.my/id/eprint/4100/
_version_ 1763303366542229504
score 13.211869

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