PROCESS OPTIMIZATION AND QUALITY EVALUATION OF SHIKAMPURI KEBAB
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Date
2022-03
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
Shikampuri kebab, an ancient ethnic meat product of Hyderabad. The mughals
love for meat blended with the fiery spices of Andhra Pradesh which led to the creation
of some of the best kebabs and other meat dishes of India. Shikampuri kebab of
Hyderabad is also one such kebab recipe which hails from royal kitchens of the nizam.
The proteins present in the egg have natural antimicrobial property and protect the
product from the microbial spoilage and in addition it imparts acceptable pleasing
flavour to the product. The aim of the current study was to prepare and optimize
shikampuri kebabs with both chicken and mutton incorporated with different
components of liquid egg as binder at different levels and to assess their physico chemical, proximate, microbiological quality and storage stability. In this study both the chicken and mutton shikampuri kebabs were prepared by
utilizing different components of liquid egg i.e., egg albumen, egg yolk and whole egg
each at three different levels (5%, 7.5%, 10%). The control was prepared in similar
manner without using liquid egg. Trials were conducted for each level to select the best
one based on the sensory attributes. Sensory evaluation of the product was performed by
a panel of six semi-trained judges and were selected 10% level as the most acceptable
level. The preparation of shikampuri kebabs with both chicken and mutton with
different liquid egg components (egg albumen, egg yolk, whole egg) as binder at 10%
level were used as treatments i.e., chicken without egg as C1, chicken with egg albumen
as T1, chicken with egg yolk as T2, chicken with whole egg as T3 and mutton without
egg as C2, mutton with egg albumen as T4, mutton with egg yolk as T5 and mutton with
whole egg as T6. The preparations were subjected to sensory, proximate and quality
analysis and the results revealed that the chicken shikampuri kebab with whole egg (T3)
and mutton shikampuri kebab whole egg (T6) had significantly (P<0.05) higher sensory
scores like appearance, flavour, texture, juiciness and overall acceptability, cooking yield
than the other components of addition and control and thus it was selected for further
study. The selected product along with control which were packed aerobically in LDPE
pouches and stored at refrigeration (4±1°C) temperature. The selected formulations were
further assessed for their physico-chemical, microbiological analysis and sensory
evaluation. The kebabs were stable up to 12 days and found spoiled on 14th day of
storage at refrigerated (4 ± 1°C) temperature.
Based on the above study it was concluded that the pH values were non
significantly (p<0.05) higher than the control. The batter stability values were non
significantly (p<0.05) affected with increase in the storage period. The tyrosine, 2 -
thiobarbituric acid reactive substance values, total plate and yeast and mould counts
increased significantly (P<0.05) with storage period. Sensory scores like appearance,
flavour, meat intensity flavour, texture, juiciness, and overall acceptability values
decreased with the advancement of storage period. This study brought out the process for
both chicken and mutton shikampuri kebab preparation in a standardized procedure and
documented the traditional methodology for shikampuri kebab liquid with egg as binder.
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