Effect of Vacuum Tumbling on Sensory And Economy of Tandoori Chicken Prepared From Aseel Native Chicken Meat

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dc.contributor.authorPopat, Dukare Sagar
dc.contributor.authorManohar, G. Raj
dc.contributor.authorRamamurthy, N.
dc.contributor.authorNarendrababu, R.
dc.contributor.authorTANUVAS
dc.date.accessioned2017-09-01T12:16:53Z
dc.date.available2017-09-01T12:16:53Z
dc.date.issued2017-04
dc.description.abstractThe 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.en_US
dc.identifier.issn2278-3687
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810030250
dc.keywordsVeterinary Science, Poultry Science, Tumbling, Tandoori chicken, Sensory quality, Economyen_US
dc.language.isoen_USen_US
dc.pages1535 – 1541en_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.titleEffect of Vacuum Tumbling on Sensory And Economy of Tandoori Chicken Prepared From Aseel Native Chicken Meaten_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume6en_US
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