Quality changes in spice-roasted chicken (ayam percik) stored at chill temperature

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C.A. Zainun*, A.A. Faridah* and B. Rokiah*

Abstract

Ayam percik, an ethnic dish was prepared by marinating chicken portions with marinade containing dry chilli, onion, garlic, ginger, lemon grass and salt beforegrilling. The ready-to-eat product contained 28.9% protein, 2.7% fat, 3.4% carbohydrate and 154 kcal/100 g energy. Ayam percik packed in microwavable plastic containers and high-density polyethylene bags were highly acceptable after 7 days storage at chill temperature. No significant changes were observed chemically, microbiologically and organoleptically throughout the storage period.

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Journal of Tropical Agriculture and Food Science (JTAFS)
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