Effect of Vacuum Tumbling on Sensory And Economy of Tandoori Chicken Prepared From Aseel Native Chicken Meat
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Date
2017-04
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Abstract
The present study was aimed to assess the sensory evaluation and economy of
tandoori chicken prepared from native chicken meat by marinating the chicken at different
vacuum tumbling time exposures, giving rise to five treatments viz. T0 (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. The whole
design was replicated twelve times. Significantly highest sensory scores and profit per Kg
were observed in treatment T3 and lowest in T0 (control) with progressive increase from T0 to
T3. The results revealed that marination at 2 hours vacuum tumbling followed by 10-20
minutes cooking at 250°C was ideal for the production of tandoori chicken with better quality
and economy.
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Keywords
Veterinary Science, Poultry Science