Browsing by Author "NAGA MALLIKA, E(Major)"
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ThesisItem Open Access INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2018-05) SWATHI, B; NAGA MALLIKA, E(Major); VIJAY BASKAR REDDY, G; Srinivasa rao, TABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased.ThesisItem Open Access STANDARDIZATION OF TRADITIONAL PREPARATION OF BAMBOO CHICKEN –AN ETHNIC LOW FAT MEAT PRODUCT OF COASTAL ANDHRA PRADESH(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2013-12) ABDUL KALAM AZAD, SHAIK; NAGA MALLIKA, E(Major); ESWARA RAO, B; Jagadish Babu, AABSTRACT: Bamboo chicken, a heritage meat preparation was standardized in the traditional method and an attempt was made to prepare it by alternative methods through use of frequently available bamboo Dendrocalamus strictus, with the broiler chicken on the liquid petroleum gas flame. The experiment was carried out to standardize bamboo chicken preparation in the form of eight treatments using Desi chicken with Bambusa bambos on traditional fire wood flame (C), and on Liquid petroleum gas flame (T1), as well as with use of Dendrocalamus stictus on fire wood flame(T2), and on Liquid petroleum gas flame (T3) were studied, Broiler chicken formulations with Bambusa bambos on firewood flame (T4), and on liquid petroleum gas flame(T5), with Dendrocalamus strictus on traditional fire wood flame (T6), and on liquid petroleum gas flame (T7) with a view to adapt flexibility to the preparation with an intention to mobilize it to urban areas. These different treatments were analyzed for physico-chemical and organoleptic parameters and all the treatments recorded significantly (P<0.05) very low fat and very high protein contents of 0.99%-1.90% and 23.45%-27.95% respectively. Due to pleasing flavor of the preparation imparted through use of bamboo, sensory scores of all preparations were between 7.0 and 8.0 in spite of its low fat content. The control treatment was found superior when compared to the other treatments. All other treatments were also acceptable and were near to the control in their physico - chemical and sensory quality. Storage studies were conducted at refrigeration (4±10C) temperature for different feasible and near control formulations T1, T6 and T7 along with the control. No significant (p<0.05) difference was found between the quality of different formulations during storage. All the preparations were stable up to 3 days at refrigeration temperature. The pH values, Thio barbituric acid reactive substance values and Free amino acid values were increased progressively with an increase in the storage period and the colour, flavor, juiciness, tenderness, and overall acceptability were decreased with increasing storage period.The study brought out alternative feasible approach and process for bamboo chicken preparation besides standardizing the traditional preparation of the bamboo chicken, which can further be well adapted for commercial production.