HERBAL EXTRACT EFFECT ON CHICKEN MEAT POWDER ENRICHED SHELF STABLE FRIED CHICKEN SNACKS

Authors

  • Ashish Saini Department of Livestock Products Technology, Post Graduate Institute of Veterinary Education and Research, Jaipur, Rajasthan, India 302031
  • Anurag Pandey
  • Sanjita Sharma
  • Umesh S. Suradkar
  • Yellamelli R. Ambedkar
  • Priyanka Meena
  • Sarita Kumri
  • Ravi Raman

Keywords:

Chicken meat powder, pH, fried chicken snacks, drying, rosemary and betel

Abstract

 The present study was conducted to standardization procedure for preparation of chicken meat powder (CMP) on the basis of drying and water activity pattern of cooked meat at 600C, 700C and 800C up to 9 hours. Three different levels (20%, 30% and 40%) of CMP were incorporated in to the gram flour. Four different groups were made; control (without herbal extract), Rosemary leaves extract (T1), betel leaves extract (T2) and their 1:1 combination (T3) and examined for cooking yield and pH in the product. Drying of cooked meat at 80oC for 9 hrs was found to be optimum time and temperature for the CMP preparation. Sensory analysis indicated that 30% level of CMP was found favourable for product incorporation. Herbal extract incorporation has no significant (p>0.05) effect on cooking yield, total cholesterol and pH of the product. Therefore it can be concluded that nutritionally enriched ready to eat shelf stable meat product can be prepared by incorporation of CMP in gram flour and herbal extract has no effect on cooking yield and pH of the product.          

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Published

2020-07-01

How to Cite

Saini, A., Pandey, A., Sharma, S., Suradkar, U. S., Ambedkar, Y. R., Meena, P., Kumri, S., & Raman, R. (2020). HERBAL EXTRACT EFFECT ON CHICKEN MEAT POWDER ENRICHED SHELF STABLE FRIED CHICKEN SNACKS. INTERNATIONAL RESEARCH JOURNAL OF CHEMISTRY, 31, 01 TO 10. Retrieved from https://petsd.org/ojs/index.php/irjc/article/view/1487

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