Effect of Marination and Polyphosphate on Quality Improvement of Spent Layer Meat
By: Anilkumar M.
Contributor(s): Abraham J (Guide).
Material type:
BookPublisher: Mannuthy Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences 1997DDC classification: 636.088 Online resources: Click here to access online Dissertation note: MVSc Abstract: Six spent chicken were slaughtered and cut into suitable size, cut up
parts were divided into 8 equal parts, two parts were kept as control and the
remaining 6 parts were divided into 2 groups and were dipped in 3 per cent
STPP solution for 30 minutes and drained, three marinades were prepared
containing either curd, lemon juice or tomato pulp. Samples of each group
were marinated and kept at 40 C overnight.
Parameters such as pH, water holding capacity, weight after marination,
weight after overnight chilling, cooking yield and sensory scores were studied
after pressure cooking followed by frying and microwave cooking.
In this study, it was observed that marination had a significant effect on
pH, water holding capacity, cooking yield and organoleptic qualities. The spent
chicken meat treated with tomato pulp marinade had the highest score for pH,
water holding capacity, cooking yield and organoleptic qualities.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 636.088 ANI/EF (Browse shelf) | Available | 171194 |
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MVSc
Six spent chicken were slaughtered and cut into suitable size, cut up
parts were divided into 8 equal parts, two parts were kept as control and the
remaining 6 parts were divided into 2 groups and were dipped in 3 per cent
STPP solution for 30 minutes and drained, three marinades were prepared
containing either curd, lemon juice or tomato pulp. Samples of each group
were marinated and kept at 40 C overnight.
Parameters such as pH, water holding capacity, weight after marination,
weight after overnight chilling, cooking yield and sensory scores were studied
after pressure cooking followed by frying and microwave cooking.
In this study, it was observed that marination had a significant effect on
pH, water holding capacity, cooking yield and organoleptic qualities. The spent
chicken meat treated with tomato pulp marinade had the highest score for pH,
water holding capacity, cooking yield and organoleptic qualities.
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