FUNCTIONAL CHICKEN MEAT NUGGETS INCORPORATING KODO MILLET (PASPALUM SCROBICULATUM) AND EDIBLE BROWN SEAWEED (SARGASSUM SP)
| dc.contributor.advisor | APPA RAO, V. | |
| dc.contributor.author | VASANTHI, C. | |
| dc.contributor.author | TANUVAS | |
| dc.contributor.other | NARENDRA BABU, R. | |
| dc.contributor.other | KARUNAKARAN, R. | |
| dc.contributor.other | SRIRAM, P. | |
| dc.date.accessioned | 2024-01-02T15:35:38Z | |
| dc.date.available | 2024-01-02T15:35:38Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | A study was conducted to develop functional chicken meat nuggets incorporated with a plant source of dietary fibre and a marine source of natural antioxidant and antimicrobial and further assess the shelf-life quality of the developed nuggets under different packaging conditions in refrigerated (4±1°C) storage as three experiments. The first experiment was conducted to optimise the level of inclusion of Kodo millet (T1- 5%; T2- 6%; T3-7% and T4-10%) based on the physicochemical characteristics like emulsion stability, emulsion pH, product pH, product yield and water holding capacity and Organoleptic characteristics like appearance, flavour, juiciness, texture and overall acceptability. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810205314 | |
| dc.language.iso | English | |
| dc.pages | 1-273 | |
| dc.publisher | TANUVAS, CHENNAI | |
| dc.sub | Livestock Product Technology | |
| dc.theme | Veterinary Science | |
| dc.these.type | Ph.D | |
| dc.title | FUNCTIONAL CHICKEN MEAT NUGGETS INCORPORATING KODO MILLET (PASPALUM SCROBICULATUM) AND EDIBLE BROWN SEAWEED (SARGASSUM SP) | |
| dc.type | Thesis |