INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS
| dc.contributor.advisor | NAGA MALLIKA, E(Major) | |
| dc.contributor.advisor | VIJAY BASKAR REDDY, G | |
| dc.contributor.advisor | Srinivasa rao, T | |
| dc.contributor.author | SWATHI, B | |
| dc.date.accessioned | 2018-08-03T11:47:54Z | |
| dc.date.available | 2018-08-03T11:47:54Z | |
| dc.date.issued | 2018-05 | |
| dc.description | THESES | en_US |
| dc.description.abstract | ABSTRACT: The main objectives of the present study was to standardize the procedure for preparation of low salt chicken meat nuggets and chicken meat curry and to optimize the levels of different salt replacers and flavour enhancers in the above products, The physicochemical and microbiological quality characteristics of the developed low salt meat products were studied and also the shelf life of the finished products was studied at refrigerated (4±1 o C) storage. Among different herbal spices oregano and ajwain were utilized at 0.5 per cent level along with 0.7 per cent potassium chloride to replace the sodium chloride portion during preparation of nuggets and curry. Among seven herbal spices oregano and ajwain were selected for further studies. Nuggets and curry were prepared by replacing sodium chloride content using potassium chloride with oregano or ajwain along with potassium chloride with 0.5% ajwain and 0.6% oregano and ajwain thus producing T1, T2, T3 formulations along with control (C), in case of nuggets and CC, CT1, CT2, CT3 in case of curry. The mean percent cooking yield of all the treatments was significantly (P<0.05) lower than the control. The emulsion stability of the treatment with potassium chloride incorporation differed non-significantly (P<0.05) from control and the formulation without salt and potassium chloride recorded significantly (P<0.05) lower emulsion stability than all the other formulations. The mean pH values, 2-Thio-barbituric acid Values and Peroxide values of all treatments of chicken meat nuggets and chicken meat curry were significantly (P<0.05) lower when compared to control. Total plate counts, psychrophilic counts and yeast and moulds count were non-significant (P<0.05) different from control. Sensory quality of treatment formulation of both chicken meat nuggets and chicken meat curry were non-significantly (P<0.05) different from control except flavour. All physico-chemical, microbiological parameters exhibited an increasing trend in this values with increasing storage. Lipid oxidation and microbiological counts increased significantly (P<0.05) with increasing storage period. Whereas the sensory quality had significantly (P<0.05) decreased. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810063289 | |
| dc.keywords | CHICKEN;MEAT PRODUCTS;SALT SUBSTITUTION;QUALITY | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 136 | en_US |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA | en_US |
| dc.sub | Livestock Product Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS | en_US |
| dc.these.type | M.V.Sc. | en_US |
| dc.title | INFLUENCE OF SALT SUBSTITUTION ON QUALITY CHARACTERISTICS OF CHICKEN MEAT PRODUCTS | en_US |
| dc.type | Thesis | en_US |