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Subject: Livestock Product Technology × Author: Doley, Preeti × End date: 2018 × Start date: 2016 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF CHICKEN JALEBI-A READY-TO-EAT MEAT SNACK
    (College of Veterinary Science, Assam Agricultural University Khanapara, Guwahati-781022, 2017-07) Doley, Preeti; Hazarika, M.
    The study was conducted in the department of LPT, Assam Agricultural University, Khanapara. Chicken jalebis were prepared by incorporating 23% non meat ingredients ( Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. A total of five batches of chicken jalebi comprising of three different formulations in each batch were prepared. Non meat ingredients were fermented for 24hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in refined sunflower oil at 180±5ᵒC for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then different parameters such as % cooking loss, emulsion stability, pH, proximate composition, organoleptic qualities, bacterial quality, including cost of production were evaluated. The results of the investigation were summarised as follows: Emulsion stability of chicken jalebi incorporated with different non meat ingredients (Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) were found to be highly stable. Percent cooking loss was found to be highest in T1 sample incorporated with bengal gram flour, black gram flour and corn flour and lowest in T2 sample with black gram flour, bengal gram flour, rice flour and corn flour. The percentages of moisture, fat, protein, ash were found to decrease with addition of sauce. Percent sauce absorption was found to be highest in T1 sample. The result with respect to pH of chicken jalebi has shown that T2 has the lowest pH. The pH decreased with addition of tomato sauce which is acidic in nature. The bacterial counts (TVC) at 0 hr was found to be nil in all treatments groups, however, after 24hrs of storage at room temperature, significant growth was recorded to extent of 101 cfu/g and the highest growth was recorded in T1 samples with sauce. Sensory evaluation revealed that T2 sample with sauce added was highly preferred when compared to other products. The cost of production when calculated, it was found that T1 without sauce was the cheapest (Rs.223.00) followed by T2 without sauce (Rs. 224.00), T3 without sauce (Rs. 225.00), T1 with sauce (Rs. 239.00), T2 with sauce (Rs. 240.00) and T3 with sauce (Rs 241.00)/Kg. The study revealed the fact that chicken jalebi which is an innovative meat snack may be successfully prepared with right proportion of meat and non meat ingredients to fulfil the demand of the meat consumers.