STUDIES ON THE DEVELOPMENT OF CHICKEN MEAT SAUSAGE EXTENDED WITH FINGER MILLET
| dc.contributor.advisor | Dr. Subhash Kumar Verma | |
| dc.contributor.author | PRIYAL TIWARI | |
| dc.date.accessioned | 2024-07-19T09:35:22Z | |
| dc.date.available | 2024-07-19T09:35:22Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | The present study was envisaged to develop finger millet incorporated chicken meat sausages and to explore the effect of finger millet flour on the shelf life of chicken meat sausage The chicken meat sausage was developed by using finger millet flour at three different levels (T1-6%, T2-10% and T3-14%). The variant T2 was received significantly (P<0.05) highest in appearance/colour and flavour score, and overall palatability attributes and further selected for physico-chemical, proximate and storage and microbial analysis. pH was increased non-significantly with incorporation of finger millet flour and cooking yield was found significant increase with incorporation of finger millet flour. Moisture and fat content in treatment was significantly lower than control in finger millet flour incorporated chicken sausage, while protein and fibre content in finger millet flour incorporated chicken meat sausage were found significantly higher than control chicken sausage. Total ash content in finger millet flour incorporated chicken meat sausage were found non- significantly higher than control chicken sausage. Storage studies in refrigerated temperature for 28 days found that TBA and TPC values increased significantly (P < 0.05) but within limit range of microbes in both control and treatment. Results of sensory evaluation studies during storage also revealed decrease in sensory scores throughout the storage period. 10 % finger millets Flour was rated higher for flavour, texture, and overall palatability throughout the storage period. It was concluded that functional chicken sausage could be developed by replacing the chicken meat in standardized formulation at the level of 10 % finger millet flour and developed product was acceptable for 28th days on the basis of physiochemical, microbiological and sensory qualities during refrigerated storage (4±1℃). Keywords: Chicken meat sausage, Finger millet flour, Sensory attributes, Proximate composition, Storage stability. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810212283 | |
| dc.language.iso | English | |
| dc.publisher | Chhattisgarh Kamdhenu Vishwavidyalaya Durg | |
| dc.sub | Livestock Product Technology | |
| dc.theme | STUDIES ON THE DEVELOPMENT OF CHICKEN MEAT SAUSAGE EXTENDED WITH FINGER MILLET | |
| dc.these.type | M.V.Sc. | |
| dc.title | STUDIES ON THE DEVELOPMENT OF CHICKEN MEAT SAUSAGE EXTENDED WITH FINGER MILLET | |
| dc.type | Thesis |