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M. Sc. Dissertations

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20111
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Subject: Livestock Production and Management × End date: 2011 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Utilization of citrus fruit waste for development of chicken meat roll
    (CCSHAU, 2011) Mahender Singh; Sharma, D.P.
    A study was conducted to assess the utilit y of kinnow (Citrus reticulata) waste in development of chicken meat rolls. Fresh peel and pulp of kinnow were incorporated at 5, 7.5 and 10% levels each. Chemical, physico-chemical, microbiological and sensory characteristic were evaluated. Product was stored at 4±1oC for shelf life study. Peel had higher crude fibre and polyphenol content than pulp. Addition of peel and pulp increased the moisture, crude fibre and polyphenol content of chicken meat rolls. As a result of moisture retention ability of fibre, cooking loss and shear press value of treated chicken rolls decreased. Chicken rolls with peel and pulp showed lower residual nitrite level. Peel, due to its higher fibre and polyphenolic content was more effective in improving the processing characteristics of chicken rolls. Peel was acceptable organoleptically up to 5% and pulp up to 10% level of addition. Control and treated products (5% peel and 10% pulp added rolls) had overall acceptability scores of 7.00 and above up to 12th day of storage. Peel and pulp addition was able to check the rise in TBA value in treated products during storage. All the products were microbiologically acceptable up to 12th day. It is concluded that 5% peel and 10% pulp of kinnow in chicken meat rolls can be incorporated for improving the fibre and polyphenol content and processing characteristics of chicken meat rolls. However, peel and pulp in dried form may yield better result than fresh form, for further increasing the fibre content of meat product up to substantial level.