IMPACT OF COOKING METHODS ON THE QUALITY ATTRIBUTES AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) LEVELS IN THE MUTTON SHEEK KEBAB
| dc.contributor.advisor | ESWARA RAO, B (MAJOR) | |
| dc.contributor.advisor | MUTHUKUMAR, M | |
| dc.contributor.advisor | NAGA MALLIKA, E | |
| dc.contributor.author | GOWTHAM, P | |
| dc.date.accessioned | 2021-07-31T08:29:23Z | |
| dc.date.available | 2021-07-31T08:29:23Z | |
| dc.date.issued | 2021-06 | |
| dc.description | THESES | en_US |
| dc.description.abstract | In the present research work, an attempt was made to evaluate the impact of cooking methods viz., direct charcoal grilling (Control), moist cooking followed by charcoal grilling (Treatment 1) and hot air oven cooking followed by charcoal grilling (Treatment 2) on the quality attributes, levels of polycyclic aromatic compounds (PAH) and shelf -life of mutton sheek kebabs.The T1 formulation had significantly (p<0.05) higher cooking yield, moisture content, better texture profile of lower hardness and fracturability values, lower fat content and TBARS values, and higher scores for all organoleptic characteristics except flavor. In contrast, the control group received higher flavor scores. The overall mean pH of control was significantly (p<0.05) lower than treatment groups, and pH increased with the storage period. T1 had significantly (p<0.05) higher color parameters except for hue angle. Sensory and textural parameters decreased in all the groups towards the end of 15 days of refrigerated (4±1°C) storage. Control (C) had significantly (p<0.05) lower total plate count and yeast & mould count values than the treatment groups throughout the storage period. Psychrophiles were not detected in any of the groups during the 15 days of storage period. The level of flouranthene, the only polycyclic aromatic hydrocarbon detected in all the groups, was below the maximum tolerance limits. Control group of kebabs had significantly (p<0.05) higher value of flouranthene, while the T1 had the lowest value. The rest of the eight PAH compounds are below the level of quantification (LOQ). Thus, the present study suggests moist cooking followed by charcoal grilling as the best and safe cooking method to prepare mutton sheek kebab. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810171244 | |
| dc.keywords | MUTTON; SHEEK KEBAB; POLYCYCLIC AROMATIC HYDROCARBONS; COOKING METHODS; QUALITY ATTRIBUTES; LEVELS; IMPACT | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 194 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.theme | IMPACT OF COOKING METHODS ON THE QUALITY ATTRIBUTES AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) LEVELS IN THE MUTTON SHEEK KEBAB | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | IMPACT OF COOKING METHODS ON THE QUALITY ATTRIBUTES AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) LEVELS IN THE MUTTON SHEEK KEBAB | en_US |
| dc.type | Thesis | en_US |