EFFECT OF VACUUM TUMBLING ON COOKING YIELD AND PHYSICAL PROPERTY OF TANDOORI CHICKEN
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Date
2018-02
Journal Title
Journal ISSN
Volume Title
Publisher
Scientific Research Forum
Abstract
A study was conducted to assess the cooking yield and physical property of
tandoori chicken prepared from aseel meat by marinating the chicken breast meat at different
vacuum tumbling time exposures, giving rise to five treatments viz. T0 (Control-No
tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the
samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken
breast meat. Fresh meat and product were subjected to study the physical parameters. The
whole design was replicated twelve times. Product having 2 hrs tumbling time have shown
highly significant difference (P≥0.01) for cooking yield and marinate uptake. For Tandoori
meat 2 hrs tumbling product have very low Shear force value (P≥0.01). There is no
significant difference for color but more tumbling time product has better color than others.
Thus, marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C
were considered to be ideal for the production of better quality tandoori chicken.
Description
TNV_IJSET_2018_7(1)-169-177
Keywords
Veterinary Science, Meat Science and Technology