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Kerala Veterinary and Animal Sciences University, Wayanad

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20191
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Subject: Livestock Product Technology × Author: AKKARA, SHELCY S. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-EAT CHICKEN SNACKS FOR STORAGE UNDER AMBIENT TEMPERATURE
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2019-08-17) AKKARA, SHELCY S.; Nayar, Renuka
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to develop ready-to-eat chicken snacks using different flours and to compare the physico-chemical, microbiological, textural and sensory attributes of the product with control snack without chicken. Ready-to- eat chicken snacks were developed by incorporating chicken meat and different flours like rice flour (RF), Bengal gram flour (BGF) and finger millet flour (FMF) at varying concentrations, selected by response surface methodology (RSM). The samples included – Control, C - 32.17 % each of RF+BGF+FMF and four treatment groups - T1-46.5% RF+50% meat, T2-22.78% BGF + 73.72% meat, T3-46.5% FMF+50% meat and T4-28.44% RF+2.5% each of BGF and FMF+63.06% meat. Physicochemical properties such as pH, TBARS number, tyrosine value and total phenolic content 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 snacks till day 30 and on day 90, pH values were significantly higher than on day 0. Between the samples significant (p<0.05) difference in TBARS numbers and tyrosine values was observed across the storage period. Total phenolic content of control and treatment snacks reduced significantly (p<0.01) during storage with T3 having highest and T2 having lowest values on all days. Significantly (p<0.01) higher ‘L*’, ‘a*’ and ‘b*’ values were observed in T1 than other samples. Significant (p<0.05) increase in L* and b* values was observed in all groups and significant (p<0.05) decrease in a* values in C, T1 and T2. Significant (p<0.01) decrease in aerobic plate count till day 45 and thereafter an increase in counts till day 90 were observed in all samples. Yeast and mould counts in all samples showed a significant (p<0.05) decrease up to day 30 and thereafter an increase up to day 90. Texture profile analysis revealed significant (p<0.01) difference in hardness and adhesiveness values between the samples with C showing significantly (p<0.01) higher hardness values and T3 showing significantly higher adhesiveness values on different storage days. However, all the samples showed same cohesiveness values throughout the storage. On storage there was significant (p<0.01) increase in moisture percentages of all samples and the increase commenced from day 45 of storage. T2 had significantly (p<0.01) higher protein, fat, ash and energy values. C had significantly (p<0.01) lower protein, fat and energy values when compared to other samples. Dietary fibre contents in C, T1, T2, T3 and T4 were estimated as 18.2, 17.9, 16, 16.3 and 15.5%, respectively. Sensory attribute scores differed significantly (p<0.05) between the samples and across storage except crispiness scores, which had a significant (p<0.05) difference only on days 60 and 90. Significantly lower appearance scores for T3 and flavour scores for C were noted. C had significantly (p<0.05) lower after taste scores except on day 90. T2 had significantly (p<0.05) higher meat flavour intensity scores. Overall acceptability scores between samples differed significantly (p<0.01) except on day 0 between all samples. C has lowest overall acceptability scores till day 60. Cost of production of C, T1, T2, T3 and T4 was Rs. 316.50, 430.50, 565, 432.20 and 490, respectively for one kilogram of the product. All samples were shelf stable till day 90 with acceptable sensory scores. T2 had higher nutritive value, but cost of production was higher. T1 and T2 had lowest cost of production among treatment snacks and were rich in dietary fibre and total phenolics contents, respectively. Chicken incorporated with rice, Bengal gram and finger millet flours at different concentrations can be used for preparation of snacks which are nutrient rich, shelf stable up to 90 days at ambient temperature and with acceptable sensory attributes