Assessment Of The Quality Of Tenderized Chicken Meat Pickle
By: Murugan M.
Contributor(s): Narayanankutty K(Guide).
Material type:
BookPublisher: Mannuthy Department of Poultry Science, College of Veterinary and Animal Sciences 1998DDC classification: 636.5 Online resources: Click here to access online | Click here to access online Dissertation note: MVSc Abstract: A study was carried out to examine the feasibility of
preparing chicken pickle using untenderized and tenderized
(papain treated) boned spent hen meat, and to evaluate its
shelf-life.
The ready-to-cook yield and total loss averaged 70. 5±0. 34 per cent and 29. 5±0. 07 per cent respectively for broiler
breeder spent hens (72 weeks of age) used for the study. The
cooking yields of control (untenderized) and treatment
(tenderized) groups were 76.70 and 71.70 per cent
respectively.
The chicken meat pickle prepared were kept at ambient
temperature upto 60 days. Analysis for qualitative assessment
on the representative samples was conducted qualitatively and
evaluated organoleptically by a taste panel at zero, eight,
16, 24, 32, 40, 48, 56 and 64 days of storage. It was
observed that during different periods of storage, the
proximate components viz., moisture, protein, fat and total
ash of the product significantly altered. As the storage
period increased the 2-thiobarbituric acid number (TBA) was
also increased significantly (P<0.0l). The total bacterial
count increased significantly (P<0.0l) with the increase in
the duration of storage. In case of organoleptic evaluation
scores no significant difference was found between control and
treatment groups. However, tenderized meat group had
numerically higher tenderness values than untenderized meat
group during all the periods of storage.
Based on the cost structure it was observed that the cost
of production of one kilogram of chicken meat pickle using
untenderized and tenderized spent hen meat were Rs.60.27 and
60.45 respectively.
From the above findings it was concluded that, a highly
acceptable, nutritious, ready-to-cook chicken meat pickle
could be prepared using untenderized and tenderized spent hen
meat. The product could be stored upto 64 days at ambient
temperature without any quality deterioration.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 636.5 MUR/AS (Browse shelf) | Available | 171350 |
MVSc
A study was carried out to examine the feasibility of
preparing chicken pickle using untenderized and tenderized
(papain treated) boned spent hen meat, and to evaluate its
shelf-life.
The ready-to-cook yield and total loss averaged 70. 5±0. 34 per cent and 29. 5±0. 07 per cent respectively for broiler
breeder spent hens (72 weeks of age) used for the study. The
cooking yields of control (untenderized) and treatment
(tenderized) groups were 76.70 and 71.70 per cent
respectively.
The chicken meat pickle prepared were kept at ambient
temperature upto 60 days. Analysis for qualitative assessment
on the representative samples was conducted qualitatively and
evaluated organoleptically by a taste panel at zero, eight,
16, 24, 32, 40, 48, 56 and 64 days of storage. It was
observed that during different periods of storage, the
proximate components viz., moisture, protein, fat and total
ash of the product significantly altered. As the storage
period increased the 2-thiobarbituric acid number (TBA) was
also increased significantly (P<0.0l). The total bacterial
count increased significantly (P<0.0l) with the increase in
the duration of storage. In case of organoleptic evaluation
scores no significant difference was found between control and
treatment groups. However, tenderized meat group had
numerically higher tenderness values than untenderized meat
group during all the periods of storage.
Based on the cost structure it was observed that the cost
of production of one kilogram of chicken meat pickle using
untenderized and tenderized spent hen meat were Rs.60.27 and
60.45 respectively.
From the above findings it was concluded that, a highly
acceptable, nutritious, ready-to-cook chicken meat pickle
could be prepared using untenderized and tenderized spent hen
meat. The product could be stored upto 64 days at ambient
temperature without any quality deterioration.
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