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Article: New findings from Y.P. Gadekar and co-authors describe advances in food science.
- Article from:
- Food Weekly News
- Article date:
- September 10, 2009
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"Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 +/- 1 degrees C) and frozen (-18 +/- 1 degrees C) storage up to 12 and 90 days, respectively," investigators in Bombay, India report.
"Thiobarbituric acid reactive substances values and microbial counts were significantly (P
The researchers concluded: "The stored soup was acceptable up to 9 and 90 days in refrigeration and frozen storage respectively, while the soup made from refrigerated stored broth was acceptable for 12 ...