Thumbnail Image

Thesis

Browse

20191
Reset filters
Subject: Livestock Product Technology × Author: HARITHA, KILLADA × End date: 2019 × Start date: 2011 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GONGURA CHICKEN – A TRADITIONAL MEAT PREPARATION OF COASTAL ANDHRA PRADESH
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-11) HARITHA, KILLADA; VIJAYA BHASKAR REDDY, G(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T
    Gongura chicken, an ethnic meat product of coastal Andhra Pradesh was standardized in this study. A field study was conducted to know the origin and preparation of Gongura chicken in various parts of coastal districts of Andhra Pradesh, India. The history, method of preparation of curry, ingredients used in Gongura chicken preparation and information in relation to this native preparation was obtained directly from the people. The details about Green stemmed (Hibiscus cannabius L.) and Red stemmed (Hibiscus sabdariffa L.) varieties were also collected. Based on the field survey, it was known that two varieties of Kenaf and Roselle gongura leaves and four different forms of addition i.e., addition of directly fresh leaves (FL), boiled gongura leaves paste (BP), fried gongura leaves (FL), fried gongura paste (FP) widely practicing during preparation of Gongura chicken. Standardization trails on form of addition of Gongura leaves during preparation of chicken meat curry was conducted by using above forms of addition of gongura and subjected to sensory evaluation, it was concluded that addition of gongura leaves in the form of fried leaves paste (F4) is having superior sensory scores during preparation of Gongura chicken than remaining formulations and thus it is selected for further study. An attempt was made to prepare it by selecting the better form of addition of leaves [fried leaves paste (F4)] into curry and type of meat that was utilized for preparation of the curry. The experiment was carried out to standardize the preparation in the form of four treatments using Spent chicken meat with Roselle leaves (T1), Spent chicken meat with Kenaf leaves (T2), Desi bird meat with Roselle leaves (T3) and Desi bird meat with Kenaf leaves (T4) utilizing Desi bird meat without green leaves (control) with an intention to standardize the way of preparation which was not documented earlier. These treatments were analyzed for physico-chemical, sensory parameters and all treatments recorded significantly (P<0.05) lower pH values when compared to control. Gongura chicken (GC) prepared with Desi bird meat incorporated with Hibiscus sabdariffa L. fried leaves paste had recorded significantly (P<0.05) higher sensory quality and high cooking yield than its counter parts. Storage studies were conducted both at ambient (24 ± 1°C) and refrigerated (4 ± 1°C) temperature for near control formulation [Gongura Chicken (GC)] along with control. The Gongura Chicken (GC) was stable up to 24 hours at ambient (24 ± 1°C) and 20 days at refrigerated (4 ± 1°C) temperatures, respectively. Based on the above study it was concluded that the pH values, 2 - thiobarbituric acid reactive substance value, antioxidant activity, total phenolic content, total plate count and yeast and mould count increased significantly (P<0.05) increased with storage period. Ascorbic acid, β- carotene, lycopene, chlorophyll and sensory scores like colour, flavour, tenderness, juiciness, mouth coating and overall acceptability values decreased with increasing storage period. This study brought out the process for Gongura chicken preparation in a standardized procedure and documented the traditional methodology for Gongura chicken.