Quality assessment of chicken sticks prepared with various levels of meat and gram flour
2013
Kumar, Gaurav | Pathak, V. | Singh, V.P. | Goswami, Meena
In present study, for the development of crispy and nutritious chicken sticks, gram flour was replaced with different levels of minced chicken meat at 0, 50, 60 and 70% levels. The freshly prepared sticks were subjected to physico-chemical, sensory and proximate evaluation. The values for pH of emulsion and pH of sticks decreased high significantly (P<0.01) with the increase level of minced chicken meat in linear way. Emulsion stability of dough showed an increasing trend in highly significant (P<0.01) manner with increased level of meat incorporation. A highly significant decrease (P<0.01) was found in case of cooking yield with increased in minced chicken meat due to higher moisture content in meat (70–75%) as compared to flours used in present study. The moisture and ash content was found significantly (P<0.01) higher when replaced with increased levels of minced chicken meat (50%, 60% and 70%) in chicken meat sticks as compared to control. Protein and fat content decreased high significantly (P<0.01) in gram flour based chicken sticks with increase in chicken meat level The overall mean scores sensory parameters for like appearance and color, texture, flavor, mouth coating, meat flavor intensity and overall acceptability were observed highest in 70 percent meat level with gram flour based chicken meat sticks. Saltiness had no significant (P>0.05) difference between treatments. Meat sticks prepared with gram flours containing 70% minced chicken meat was found best among all other treatments.
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Эту запись предоставил National Agricultural Library