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Subject: Livestock Product Technology × Author: CHETAN S. KHANAPUR × End date: 2019 × Start date: 2010 ×
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    ThesisItemOpen Access
    QUALITY CHARACTERISTICS OF RESTRUCTURED CHICKEN CUBES INCORPORATING SPENT CHICKEN MEAT
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2017) CHETAN S. KHANAPUR; Renuka Nayar
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to develop restructured chicken cubes and to compare their quality characteristics with those of control consisting of whole muscle of broiler breast. Ready-to-cook restructured chicken meat cubes were developed by incorporating spent chicken meat (SCM) and broiler chicken meat (BCM) at different ratios, T 1 (25% SCM+75% BCM), T 2 (50% SCM+50% BCM) and T 3 (75% SCM+25% BCM) and compared with control (C). Physicochemical properties such as pH, TBARS numbers and tyrosine values showed significant (p<0.01) difference between C and treatments. C showed significantly (p<0.01) lower pH when compared to treatments. There was significant (p<0.01) decrease in pH of control as well as treatment cubes from day 0 to day 30 and thereafter pH increased from day 30 to day 60.All the samples showed significant (p<0.01) increase in TBARS numbers and tyrosine values across the storage period. Significantly (p<0.01) higher ‘L’, ‘a’ and ‘b’ values were observed in C than treatments and significant (p<0.01) reduction of ‘a’ values was observed in treatments during storage. Texture profile analysis revealed significant (p<0.01) difference in hardness, cohesiveness, springiness and adhesiveness values between the samples with T 3 showing significantly (p<0.01) higher hardness and adhesiveness values on different storage days. However, all the samples showed significantly (p<0.01) increased values for cohesiveness on day 60 when compared to day 0. T 3 had significantly (p<0.01) higher protein and fat contents and C had significantly (p<0.01) lower ash content when compared to other samples. Significant (p<0.01) increase in aerobic plate count and yeast and mould count were observed in all the samples with T 3 showing significantly (p<0.01) higher counts and C showing lower counts on all days of storage. Sensory attributes of raw samples like appearance and odour showed significant (p<0.05) reduction in scores during storage but raw bind score was found to be similar in all the samples throughout storage. Scores for sensory attributes of cooked cubes did not differ significantly across storage periods. Appearance, tenderness and juiciness scores were significantly (p<0.01) higher for C and T 1. There was significant (p<0.05) difference in overall acceptability between the samples on all days of storage with T 1 and T 2 showing the highest scores and the lowest scores were recorded for T 3.T 1 had superior scores in all sensory attributes and lower cost of production than others. T 3 had the lowest sensory scores and was least accepted due to increased toughness. Spent chicken meat (SCM) can be incorporated upto 50 per cent level for economic production of restructured chicken cubes with good sensory attributes and can be conveniently used as a ready-to-cook meat product suitable for curries, fries, biriyanis etc.