DEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY

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dc.contributor.advisorDr. Sathu T.
dc.contributor.authorSULE PRATIK YASHODHAN
dc.date.accessioned2024-03-27T12:43:58Z
dc.date.available2024-03-27T12:43:58Z
dc.date.issued2022-03-08
dc.description.abstractA study was conducted to develop an extruded chicken chips with toppings and to evaluate the shelf life of aerobically packed chicken chips in laminate pouches stored at ambient temperature. Different experiments were conducted to fix the level of incorporation of spent hen meat in chicken chips, a time-temperature combination for frying and toppings to be incorporated in the chips. The chicken chips were standardised with spent hen meat (50 per cent) andfrying time-temperature of 170℃ for 1 minute and 30 seconds. The standardised chicken chips were topped with two different toppings separately i.e., tandoori and chicken chip topping and were analysed for physico-chemical and sensory parameters. Chips with chicken chip topping incorporated at a rate of five per cent of chips weight was selected as a standardised product. The standardised product had 18.09 per cent protein, 3.63 per cent moisture, 28.6 per cent fat. The control chips had 7.11 per cent protein, 2.94 per cent moisture and 22.24 per cent fat. The standardised chicken chips (SCC) were aerobically packed in laminated pouches and stored at ambient temperature to compare with control. Samples were evaluated for pH, water activity, TBARS, tyrosine value, colour, microbiological quality and sensory attributes for 60 days of storage period. The pH and water activity values showed a gradual significant (p<0.001) increase throughout the storage period. The lightness (L*) was found in the range of 46.98-51.5 for SCC and 59.05-63.38 for control. The redness (a*) value decreased throughout storagefor both the samples. The yellowness (b*) value did not show any significantdifferences throughout the storage study for SCC. Tyrosine and TBARS valuesshowed an increasing trend during the storage for SCC. Total viable count was found in the range of 1.21-1.85 for control and 1.53-1.97 log10CFU/g for SCC throughout storage. Yeast and mould also showed a significant (p<0.001) increase throughout the storage. Even though SCC showed a 55.34 per cent increase in the cost of production compared to control, higher protein content was present in SCC (18.09 per cent) as compared to control (7.11 per cent)
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810207754
dc.keywordsDEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY
dc.keywordsEXTRUSION TECHNOLOGY
dc.keywordsCHICKEN CHIPS
dc.language.isoEnglish
dc.pages138
dc.publisherCOLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY
dc.research.problemStandardise the formulation of chicken chips by using extrusion technology., Standardise the frying temperature of chicken chips. , Assess the effect of different toppings on chicken chips. , Study the shelf stability of the standardised product under ambient temperature.
dc.subLivestock Product Technology
dc.themeDEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY
dc.these.typeM.V.Sc.
dc.titleDEVELOPMENT AND EVALUATION OF CHICKEN CHIPS BY USING EXTRUSION TECHNOLOGY
dc.typeThesis
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