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Author: ABDUL KALAM AZAD, SHAIK × Start date: 2013 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen 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, A
    ABSTRACT: 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.