STUDIES ON ENHANCEMENT OF NUTRITIONAL STATUS OF CHICKEN PATTIES BY ADDING PROSOMILLET AND DIFFERENT NATURAL ANTIOXIDANTS
| dc.contributor.advisor | AMBEDKAR .Y.R (MAJOR) | |
| dc.contributor.advisor | ESWARA RAO .B | |
| dc.contributor.advisor | SUBHASHINI .N | |
| dc.contributor.author | LOHITH KUMAR REDDY .L | |
| dc.date.accessioned | 2024-07-05T10:40:52Z | |
| dc.date.available | 2024-07-05T10:40:52Z | |
| dc.date.issued | 2023-05 | |
| dc.description.abstract | A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat patties incorporated with prosomillet. Trials were conducted to incorporate prosomillet at two different levels 1.5 and 3 percent to select a binder at its optimum desirable level. Among different treatments, chicken meat patties incorporated with prosomillet at 3 percent possessed superior physico-chemical and organoleptic qualities, hence prosomillet at 3 percent level was selected for further studies. In the next phase, chicken meat patties standardized with prosomillet at 3 percent level were treated with dried mint leaf power at 1 percent(T1), dried ponnaganti leaf powder(T2) at 1 percent and BHA(T3) at 0.01 percent separately to evaluate the quality and shelf life of chicken meat patties at refrigerated (4 ± 1℃) temperature. Chicken patties incorporated with mint leaf powder showed significantly (p<0.05) lower values for pH, cooking loss, 2-tbars, tyrosine values and microbial counts and significantly (p<0.05) higher values for various attributes in organoleptic evaluation under refrigeration than control and other treatments. Therefore, it is concluded that mint leaf powder could be successfully added to chicken meat batter to function as natural antioxidant with additional health benefits and increasing consumer appeal. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810211510 | |
| dc.language.iso | English | |
| dc.pages | 134 | |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA | |
| dc.sub | Livestock Product Technology | |
| dc.theme | STUDIES ON ENHANCEMENT OF NUTRITIONAL STATUS OF CHICKEN PATTIES BY ADDING PROSOMILLET AND DIFFERENT NATURAL ANTIOXIDANTS | |
| dc.these.type | M.V.Sc. | |
| dc.title | STUDIES ON ENHANCEMENT OF NUTRITIONAL STATUS OF CHICKEN PATTIES BY ADDING PROSOMILLET AND DIFFERENT NATURAL ANTIOXIDANTS | |
| dc.type | Thesis |