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Kerala Veterinary and Animal Sciences University, Wayanad

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Subject: Livestock Product Technology × Author: ANN THERES JOHN × End date: 2023 × Start date: 2020 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF CHICKEN MEAT SPREAD
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-02-10) ANN THERES JOHN; Dr. Sathu T
    The present study was carried out to develop a chicken meat spread by the incorporation of mayonnaise and seasonings at acceptable levels and to evaluate its nutritional and shelf life qualities. Preliminary trials were conducted to standardise the formulary for mayonnaise. Different experiments were conducted to fix the level of incorporation of mayonnaise and seasonings. The optimum level of seasonings viz., thousand island and tandoori seasonings were fixed after a preliminary pilot study. Thousand island seasonings were fixed at a level of 2.2 per cent and tandoori seasonings were fixed at 2 per cent level. The Standardised Chicken Meat Spread (SCMS) was formulated with mayonnaise (60%), chicken (40%) and seasoning thousand island (2.2%).The SCMS was assessed for its physicochemical properties and proximate composition. Standardised chicken meat spread had significantly (p<0.001) low pH (5.32 ± 0.008) and water activity (0.975 ± 0.001) compared to control. Nutrient analysis showed that SCMS contains 51.72 ± 0.15 per cent moisture, 22.53 ± 0.28 per cent protein, 39.44 ± 0.32 per cent fat and 3.15 ± 0.15 per cent total ash. The standardised product had 282 kcal of energy per 100 g of the product. Standardised chicken meat spread and control were aerobically packed in PET bottles and stored at 4 ±1℃ for the shelf life study. Samples were evaluated for pH, water activity, thiobarbituric acid reactive substances (TBARS), tyrosine value, microbiological quality and sensory profiles at three days intervals up to 12 days of storage period. The pH, water activity and colour values decreased significantly (p<0.001) with increase in storage period. The TBARS and tyrosine values increased significantly (p<0.001) during storage. There was significant (p<0.001) increase in aerobic plate count and yeast and mould count throughout the storage period. Psychrotrophic count was not detected up to 12 days of storage. Control had significantly (p<0.001) high aerobic plate count and yeast and mould count throughout the storage period when compared to SCMS. Standardised chicken meat spread exhibited better sensory attributes and keeping quality than the control. From the above studies, it can be inferred that chicken meat spread with 60 per cent mayonnaise, 40 per cent chicken and 2.2 per cent seasonings can be prepared with good acceptability.