Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

Sudheer, K.P.; Mandal, Prabhat Kumar; Das, C.D.; Pal, U.K.; SantoshKumar, H. T.; Rao, V. Kesava

doi:10.1007/s13197-010-0131-0

Cited by 20 publications

(21 citation statements)

References 6 publications

(2 reference statements)

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“…This was in agreement with the findings of Reddy and Rao (1997), Nag et al (1998), Singh and Verma (2000), Chidanandaiah et al (2009), Reddy et al (2009, Modi et al (2009), Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

Section: Free Fatty Acids (% Oleic Acid)supporting

confidence: 92%

“…The mean values of the psychrophilic count increased significantly (P<0.05) throughout the storage period which was in agreement with the findings of Rao and Reddy (2000), Chidanandaiah et al (2009), Sudheer et al (2010 and Bhat et al (2010) who also observed a similar increase in psychrophilic count in various meat products during refrigerated storage.…”

Section: Total Plate Count (Log 10 Cfu/g)supporting

confidence: 91%

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Quality evaluation of mutton Harrisa during one week refrigerated storage

Pathak

2010

J Food Sci Technol

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Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4±1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P<0.05) whereas the mean moisture percent showed a significantly (P<0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P<0.05) with storage. Total plate count and psychrophilic count increased significantly (P<0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P<0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.

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Section: Free Fatty Acids (% Oleic Acid)supporting

confidence: 92%

Section: Total Plate Count (Log 10 Cfu/g)supporting

confidence: 91%

Quality evaluation of mutton Harrisa during one week refrigerated storage

Pathak

2010

J Food Sci Technol

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“…A gradual increase in psychrophilic counts during storage of chicken products had also been reported by Sen and Sharma (1996), Nag et al (1998), Chidanandiah et al (2009), Sudheer et al (2010 and Bhat et al (2010).…”

Section: Microbiological Characterssupporting

confidence: 67%

“…Similar results were reported by Conca and Yang (1993), Kester and Fennema (1986), Krochta et al (1994) and Earle and McKee (1985) and Chidanandiah et al (2009) (Brewer et al 1992) that led to lipid oxidation. Dushyanthan et al (2000), Kumar and Sharma (2004), Chidanandiah et al (2009), Modi et al (2009, Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

Section: Phmentioning

confidence: 81%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

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The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

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“…Lower cook yield and correspondingly lower moisture of the cooked samples were obtained at 100°C than at 70°C (Arganosa et al 1991). Highly acceptable restructured chicken block was developed with incorporation of gizzard and fat and with shelf life of 10 days under refrigerated storage condition (Sudheer et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

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Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

Cited by 20 publications

References 6 publications

Quality evaluation of mutton Harrisa during one week refrigerated storage

Quality evaluation of mutton Harrisa during one week refrigerated storage

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

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