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Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar
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ThesisItem Restricted Development of calcium enriched chicken meat rolls(LUVAS, 2008) Aggarwal, Praveen; Ahlawat, S.S.Study was conducted to develop calcium enriched chicken meat rolls. Calcium lactate at 1.5, 2.0 and 2.5 percent levels, calcium chloride at 0.75, 1.0 and1.25 percent level and calcium gluconate at 2.3, 3.45 and 4.3 percent levels were used to find out their suitability in development of calcium enriched chicken meat rolls. The shelf life of selected levels was studied on the basis of sensory and microbiological attributes. The sensory characters of calcium enriched chicken meat rolls were decreased as the concentration of calcium sources increased. The products treated with calcium lactate 2.0, calcium chloride 1.0 and calcium gluconate 3.45 percent were comparable with control organoleptically. Addition of 2.0 percent calcium lactate increased ash content and shear press value but significantly decreased the pH value percent moisture content, WHC (percent) and percent cooking yield. calcium gluconate (3.45) and calcium lactate (2.0 percent) treatment provide approximately 25 percentof RDA of calcium but calcium chloride 1.0 percent fortification provided only 15 percent of RDA of calcium in the developed calcium enriched chicken meat rolls. Sensory scores were gradually decreased and TPC gradually increased as the storage period increased but calcium lactate 2.0 percent treated samples were acceptable organoleptically and microbiologically up to fifteen days of storage. It was concluded that calcium enriched chicken meat rolls providing 25 percent RDA of calcium could be prepared using 2 percent of calcium lactate and the product could be stored at refrigerated temperature (5±1°C) up to fifteen days with acceptable sensory and microbial attributes.