APPA RAO, V.VASANTHI, C.TANUVASNARENDRA BABU, R.KARUNAKARAN, R.SRIRAM, P.2024-01-022024-01-022021https://krishikosh.egranth.ac.in/handle/1/5810205314A 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.EnglishThesis