STUDIES ON DEVELOPMENT AND EVALUATION OF GREEN GRAM (Vigna radiata) SUPPLEMENTED CHICKEN MEAT NUGGETS
| dc.contributor.advisor | ESWARA RAO, B (MAJOR) | |
| dc.contributor.advisor | NAGA MALLIKA, E | |
| dc.contributor.advisor | SUBHASHINI, N | |
| dc.contributor.author | JESWANTH REDDY, THUMMA | |
| dc.date.accessioned | 2022-09-24T09:28:48Z | |
| dc.date.available | 2022-09-24T09:28:48Z | |
| dc.date.issued | 2022-03 | |
| dc.description | THESES | en_US |
| dc.description.abstract | A study was conducted to investigate the effect of green gram on the quality and storage stability of chicken meat nuggets. During first phase six trails were conducted by incorporating both corticated and decorticated green gram paste at three different levels viz., 5, 10 and 15 per cent. Among different treatments, 5 and 10 per cent corticated and decorticated green gram paste incorporated chicken nuggets showed higher physical (percent moisture, per cent crude protein, per cent crude fiber and per cent fat), physico chemical (cooking yield, cholesterol and antioxidant activity) and sensory scores than control whereas 15% corticated and decorticated green gram paste incorporated chicken nuggets shows inferior sensory scores. So in the second phase chicken nuggets incorporated with 5%,10% corticated and decorticated green gram paste along with control were selected to evaluate the quality and shelf-life of chicken meat nuggets at refrigeration (4±10C) storage. Storage studies revealed that chicken meat nuggets incorporated with 10% green gram paste shows significantly (P0.05) difference in pH and tyrosine values among the treatments, but there was a significant (P<0.05) increase in the tyrosine value as the refrigeration storage period progressed from 0 to 11 days. But the pH is significantly increased from 0 to 7th day and later on it decreased significantly upto 11th day. Sensory evaluation revealed a progressively decreasing trend in all sensory quality parameters in control and treatments during refrigeration storage period. Based on the result obtained in the study it might be concluded that chicken meat nuggets could be prepared satisfactorily on addition of upto 10% levels of both corticated and decorticated green gram paste and can be stored upto 11 days without adversely affecting the quality of the products under refrigeration storage. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810188111 | |
| dc.keywords | GREEN GRAM ; CHICKEN MEAT NUGGETS; SUPPLEMENTED; DEVELOPMENT; EVALUATION | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 180 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.theme | STUDIES ON DEVELOPMENT AND EVALUATION OF GREEN GRAM (Vigna radiata) SUPPLEMENTED CHICKEN MEAT NUGGETS | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | STUDIES ON DEVELOPMENT AND EVALUATION OF GREEN GRAM (Vigna radiata) SUPPLEMENTED CHICKEN MEAT NUGGETS | en_US |
| dc.type | Thesis | en_US |