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Verma A.K.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Singh V.P.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Pathak V.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan
Journal of Applied Animal Research | Year: 2015

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4C ± 1C) for about nine days. The patties remained stable withminor changes in physicochemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties. © 2014 Taylor & Francis.


Singh V.P.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Pathak V.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Nayak N.K.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Bharti S.K.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan
Nutrition and Food Science | Year: 2015

Purpose – This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy fakes. The suitability of chilled paneer whey was also assessed in place of ice water. Design/methodology/approach – In the development of chicken nuggets, water-soaked soya fakes at the rate of 20 per cent were used in the formulation. The chilled whey at the rate of 8 per cent of the formulation was used to prevent the rise of temperature during emulsion preparation. Findings – The product prepared in this way gave 5 per cent more yield than normal preparation in which ice water was used. The protein content in the preparation had gone significantly (p < 0.05) higher and moisture significantly (p < 0.05) lower than the normal control. The other proximate composition of chicken nuggets like fat and ash revealed no significant (p > 0.05) change in the product. Initially, thiobarbituric acid value and pH were observed lower in soya fakes-extended nuggets than the control. The overall acceptability was higher, that might be due to good binding and proper emulsion preparations. Research limitations/implications – Some experiments on amino acid profle and fatty acid profle are also required for further know-how about the actual nutritional status of chicken meat nuggets. Practical implications – The products will be of immense value for the nutritional supplement and utilization of by-products like whey. It may also be a cost-effective formulation. Social implications – The products will be acceptable to all commodities because it is made up of chicken meat. Originality/value – The cost of the formulation was also lower than the chicken nuggets used without soya fakes and whey because cost of meat was greater than the soya. The whey produced in paneer production costs less or by-product rich in protein materials can be better utilized into valuable products. The developed product seems to have great applications in the food industry and acceptability among consumers. © Emerald Group Publishing Limited.


Singh V.P.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Pathak V.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Bharti S.K.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Sharma S.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan | Ojha S.,Up Pt Deen Dayal Upadhyay Veterinary University And Go Anusandhan Sansthan
Nutrition and Food Science | Year: 2016

Purpose – The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets. Design/methodology/approach – The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min). Findings – and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments. Research limitations/implications – – The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets. Practical implicationsThe study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations. Social implicationsThe products will be acceptable to all commodities because it is made up of chicken meat. Originality/valueThe effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development. © 2016, © Emerald Group Publishing Limited.

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