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Anna Anandh, M.
- Quality and Acceptability of Tripe Pickles from Goat and Buffalo Rumen Meat
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Authors
Affiliations
1 Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Orathanadu, Thanjavur (T.N.), IN
1 Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Orathanadu, Thanjavur (T.N.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 123-127Abstract
Rumen meat otherwise known as tripe is one of the important edible animal by product and the material offers good scope for processing in the products. Traditional styled pickles were prepared from goat and buffalo tripe and were studied for various physico-chemical, microbial and sensory qualities. Significantly (P<0.05) higher titrable acidity (% acetic acid), TBA value and fat percentage were observed in goat tripe pickles as compared to buffalo tripe pickles. pH, product yield, moisture and protein contents were significantly (P<0.05) higher in buffalo tripe pickles as compared to goat tripe pickles. Total plate, coliform and yeast and mould counts of goat tripe pickles were higher as compared to buffalo tripe pickles and values did not differ significantly between them and were within the standards specified for cooked meat products. All sensory scores were significantly (P<0.05) higher for goat tripe pickles as compared to buffalo tripe pickles. Therefore, it can be concluded that traditional styled tripe pickles prepared from goat and buffalo tripe had better physico-chemical, microbial qualities and sensory scores were rated moderately to highly acceptable.Keywords
Goat, Buffalo, Rumen, Tripe, Pickles, Quality, Acceptability.
References
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- Wani, S.A. and Majeed, D. (2014). Evaluation of quality attributes and storage stability of pickle prepared from chicken gizzard. J. Meat Sci. & Technol., 2 : 85 – 89.
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- Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat
Abstract Views :194 |
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Authors
Affiliations
1 Department of Livestock Products Technology, Veterinary College and Research Institute (TANUVAS), Orathanadu, Thanjavur (T.N.), IN
2 College of Poultry Production and Management, Hosur (T.N.), IN
1 Department of Livestock Products Technology, Veterinary College and Research Institute (TANUVAS), Orathanadu, Thanjavur (T.N.), IN
2 College of Poultry Production and Management, Hosur (T.N.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 375-380Abstract
A study was conducted for the preparation traditional styled pickle from native desi chicken meat and were studied for various physico-chemical, microbial and sensory qualities. Pickle prepared from broiler chicken meat was used as control. Significantly (p<0.05) higher pH, product yield and moisture percentage were observed in native desi chicken meat pickle as compared to broiler chicken meat pickle. Titrable acidity (% acetic acid), TBA value (mg malonaldehyde / kg meat) and fat percentage were significantly (p<0.05) higher in broiler chicken meat pickle as compared to native desi chicken meat pickle. Total plate and yeast and mould counts of native desi chicken meat pickle and broiler chicken meat pickle were did not differ significantly between them. Coliform counts were not detected in both native desi chicken meat pickle and broiler chicken meat pickle. All sensory scores were significantly (p<0.05) higher for native desi chicken meat pickles expect tenderness, saltiness and sourness. Therefore, it can be concluded that pickle prepared from native deis chicken meat had better physico-chemical and microbial qualities and were comparable to broiler chicken meat pickles. Finding of this study have shown that native chicken meat can be successfully used for preparation of shelf stable pickle of acceptable quality with substantial value addition to the materials.Keywords
Native, Desi, Chicken, Broiler, Meat, Pickle, Quality, Acceptability.References
- Anna Anandh, M. (2017). Quality and acceptability of tripe pickles from goat andbuffalo rumen meat. Food Sci. Res. J., 8 : 123 – 127.
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- Das, A., Nath, D.R., Hazarika, M. and Laskar, S.K. (2013). Studies on certain quality attributes of meat pickle prepared from spent chicken. Vet. World., 6 : 156 -158.
- Gadekar, Y.P., Kokane, R.D., Suradkar, U.S., Thomas, R., Das, A.K. and Anjaeyulu, A.S.R. (2010). Shelf stable meat pickles – A review. Int. Food Res.J., 17: 221 – 227.
- Gault, N.F.S. (1985). The relationship between water holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH.Meat Sci., 15: 15-30.
- Grover, R.K., Sharma, D.P. and Ahlwat, S.S. (2004). Shelf-life of oil and vinegar based tenderized chicken gizzard pickle. J. Meat Sci., 2: 30 – 34.
- Ilavarasan, R., Robinson, J.J., Abraham, Apparao,V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S. (2016). Effect of age on meat quality characteristics and proximate composition of desi chicken meat of Tamil Nadu. Indian Vet. J., 93 : 44 – 46.
- Jayanthi, D., Karthik, P., Kulkarni,V.V., Arthanarieswaran, M., Kanagarajau, P. and Chandirasekaran, V. (2005). Development of traditional styled meat pickle from spent hen meat. J. Meat Sci., 5 : 11 – 14.
- Jay, J.M. (1996). Modern food microbiology.4 th Ed. CBS Publishers and Distributors, Delhi, India.
- Jindal,V. and Bawa, A.S. (1988).Utilization of spent hens and soy flour in the preparation of poultry sausages. Indian J. Meat Sci., 1: 23-27.
- Maiti, A.K., Ahlawat, S.S. and Khanna, N. (2009). Studies on development of tenderized chicken gizzard and goat heart pickle. Indian J. Animal Res., 43: 255 – 258.
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- Sachdev, A., Ram Gopal, Verma, S.S., Kapoor, K.N. and Kulshreshtha, S.B. ( 1994). Quality of chicken gizzard pickle during processing and storage. J. Food Sci. Technol., 31: 32 – 35.
- Sahu, B.B., Kumar, K., Sahu, A.K., Kumar, R., Mohanthy, U.L., Maji, U.J., Noor Jahan, Sahoo, M., Samal, R. and Jayasankar, P. (2012). Quality and storage stability of lowacid murrel (Channastriatus) fish pickled at room temperature. Int. Food Res. J., 19: 1629 – 1632.
- Wani, S.A. and Majeed, D.(2014). Evaluation of quality attributes and storage stabilityof pickle prepared from chicken gizzard. Meat Sci.& Technol., 2:85 – 89.
- Watts, B.M. (1962). Meat products. In : Symposium on food lipids and their oxidation. AVI Publishing Co.Inc.,Westport CT.
- Witte, V.C., Krouze, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35: 582 – 585.
- Quality and Acceptability of Chicken Meat Cutlets Incorporated with Chicken Meat Emulsion
Abstract Views :216 |
PDF Views:0
Authors
Affiliations
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
1 Tamil Nadu Veterinary and Animal Sciences University, Department of Livestock Products Technology, Veterinary College and Research Institute, Tirunelveli (T.N.), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 31-36Abstract
Chicken meat cutlets with 25, 50 and 75 per cent levels of chicken meat emulsion were prepared and their quality evaluated. Chicken meat cutlets prepared with 100 per cent minced chicken meat were used as control. Significant (P<0.05) increase was observed in chicken meat emulsion incorporated chicken meat cutlets for breading pickup, product yield and moisture retention. pH, diameter shrinkage and water holding capacity values were differed significant (P< 0.05) from control and the values non significantly increased with increasing level of chicken meat emulsion in the chicken meat cutlet formulation. Moisture, protein and fat content values between control and chicken meat emulsion incorporated chicken meat cutlets did not differed significantly between them. Sensory evaluation scores for appearance and colour, flavour, texture, juiciness, binding and overall acceptability were highest for 50 per cent chicken meat emulsion incorporated chicken meat cutlets followed by 75 per cent and 25 per cent chicken meat emulsion incorporated chicken meat cutlets. Thus, it can be concluded that 50 per cent chicken meat emulsion can be effectively used for preparation of chicken meat cutlets of an acceptable quality without affecting quality and acceptability.Keywords
Chicken, Meat, Emulsion, Cutlets, Quality, Acceptability.References
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