Colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. Colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. In this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °C) conditions. Sensory evaluation of samples’ colour was also determined calling the assistance of 10 trained panelists. Results indicated that the whiteness, yellowness and redness indecs of chicken kebab decreased during storage. The end of shelf life for canned chicken kebab was determined as 5 months under accelerated conditions (20 months under normal conditions) while employing the correlation between sensory evaluation and analytical findings.
Jahan bin, K. , Emamdjomeh, Z. and Hamedi, M. (2009). An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions. Iranian Journal of Biosystems Engineering, 39(1), -.
MLA
Jahan bin, K. , , Emamdjomeh, Z. , and Hamedi, M. . "An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions", Iranian Journal of Biosystems Engineering, 39, 1, 2009, -.
HARVARD
Jahan bin, K., Emamdjomeh, Z., Hamedi, M. (2009). 'An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions', Iranian Journal of Biosystems Engineering, 39(1), pp. -.
CHICAGO
K. Jahan bin , Z. Emamdjomeh and M. Hamedi, "An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions," Iranian Journal of Biosystems Engineering, 39 1 (2009): -,
VANCOUVER
Jahan bin, K., Emamdjomeh, Z., Hamedi, M. An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions. Iranian Journal of Biosystems Engineering, 2009; 39(1): -.
)