Studies on Quality Attributes of Meat Khokha
Loading...
Date
2020-11-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)
Abstract
The present study was undertaken to evaluate the quality attributes of Meat khokha. Optimization of basic formulation and processing conditions were done for preparation of Khokha. On the basis of preliminary trials, two flour viz. Moth flour and Bengal gram flour were optimized for preparation of khokha. Three different combination of these two flours were taken viz. 1.) 75% moth flour and 25% Bengal gram flour, 2.) 50% Moth flour and 50% Bengal gram flour and 3.) 25% Moth flour and 75% Bengal gram flour for formulation of Khokha. Khokha prepared with 75% Moth flour and 25% Bengal gram flour had better efficacy in terms of proximate, physico-chemical and sensory attributes and had higher protein content than other combination due to increased level of Moth flour. This combination was used as control for further studies. Cooking time of 4±0.5 mins. and cooking temperature of 180±5°C was optimized for deep frying of khokha. Three different level of spent hen meat powder (SHMP) were incorporated for the preparation of spent hen meat khokha at 20%, 30% and 40% replacing flours in the combination. The proximate, physicochemical properties and sensory attributes of product were evaluated. Spent hen meat khokha prepared with 40% level of spent hen meat powder had better acceptability in term of proximate, physico-chemical and sensory attributes. In Meat Khokha, incorporation of spent hen meat powder at 40% level significantly decreased pH and carbohydrate content and moisture, protein, fat and ash content increased (p<0.05) significantly. Three different level of fish meat powder (FMP) were incorporated for the preparation of fish meat khokha at 20%, 30% and 40% replacing flours in the combination. Fish meat khokha prepared with 30% level of fish meat powder had better acceptability in term of some physico-chemical and sensory attributes. In Meat Khokha, incorporation of FMP at 30% level significantly decreased carbohydrate content and moisture, protein, fat and ash content increased (p<0.05) significantly. The optimized spent hen meat khokha having 40% SHMP along with control treated with 1% Makoy (Solanum nigrum) extract as a source of natural antioxidant. Considering the results obtained in the study, it may be concluded that addition of Makoy extract along with khokha would not only protect the meat against oxidative rancidity but also confer higher anti-microbial activity. Moreover, spent hen meat khokha were packed in aluminium pouches and stored at room temp storage for 75 days and found that products containing extract showed significantly (p<0.05) higher acceptability with lower TBARS and FFA values owing to its high antioxidant potential. The meat khokha containing Makoy extract also showed significantly (p<0.05) lower TPC and YMC counts. The optimized fish meat khokha having 30% FMP along with control treated with 1% Makoy (Solanum nigrum) extract as a source of natural antioxidant. Fish meat khokha were packed in aluminium pouches and stored at room temp for 75 days and found that products containing extract showed significantly (p<0.05) higher acceptability with lower TBARS and FFA values owing to its high antioxidant potential. The meat khokha containing Makoy extract also showed significantly (p<0.05) lower TPC and YMC counts.
Description
Studies on Quality Attributes of Meat Khokha