Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger

Jump To References Section

Authors

  • B. P. Ranveerkar
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • Mohammad Raziuddin
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • A. A. Devangare
     Department of Department of Livestock Products Technology. COVAS, Udgir-431402 ,IN
  • N. Z. Gaikwad
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • R. D. Suryawanshi
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • S. P. Awandkar
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • R. C. Kulkarni
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN

DOI:

https://doi.org/10.21048/IJND.2024.61.1.35139

Keywords:

Spent hen meat, fingers, sensory quality, physico-chemical properties, proximate composition, instrumental colour.

Abstract

The cooking process is essential for getting meat to the desired quality, eliminating food borne pathogens, and guaranteeing microbiological safety. Consumers typically select a cooking technique that results in high-quality meat products with a pleasant texture and flavour. This study was conducted to evaluate the effect of different cooking methods on quality of spent hen meat finger were steam cooking along with deep frying and deep frying. The sensory quality in respect to flavour, juiciness and overall acceptability was highly significantly (P < 0.01) increased in steam cooking along with deep frying where as general appearance, texture and binding ability was increase non-significantly (P > 0.05). Textural quality for firmness of meat finger was improved highly significantly (P < 0.01) in steam cooking along with deep frying as compared to only deep frying while the toughness was increased non significantly (P > 0.05). Furthermore, the different cooking techniques had a non-significant (P > 0.05) impact on the pH of the finished product. The moisture content of product was significantly (P < 0.05) decreased but protein, fat and ash content were increased non-significantly (P > 0.05) in steam cooking along with deep frying. Lightness (L*) of product was significantly (P < 0.05) decreased in steam cooking along with deep frying. Therefore the steam cooking along with deep frying may be beneficial for the cooking of spent meat fingers.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2024-03-01

How to Cite

Ranveerkar, B. P., Raziuddin, M., Devangare, A. A., Gaikwad, N. Z., Suryawanshi, R. D., Awandkar, S. P., & Kulkarni, R. C. (2024). Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger. The Indian Journal of Nutrition and Dietetics, 61(1), 52–59. https://doi.org/10.21048/IJND.2024.61.1.35139

Issue

Volume 61, Issue 1, January-March 2024

Section

Articles

License

Copyright (c) 2024 B. P. Ranveerkar, Mohammad Raziuddin, A. A. Devangare, N. Z. Gaikwad, R. D. Suryawanshi, S. P. Awandkar, R. C. Kulkarni

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

Crossref
Scopus
Google Scholar
Europe PMC
Received 2023-09-19
Accepted 2024-03-05
Published 2024-03-01

 

References

Indumathi, J., Shashikumar, M. Reddy, G.V.B., Babu, A.J. and Prakash, M.G. Utilization of spent broiler breeder hen meat to develop value added sausages. Int. J. Curr. Microbiol. App. Sci., 2019, 8, 754-765. https://doi.org/10.20546/ijcmas. 2019.812.099

Ham, Y.H., Kim, S.I. and Lee, K.H. Effect of daily protein allowances during lay on egg production and feed cost of broiler breeders Korean. J. Poultry Sci., 2003, 30, 101-106.

Kang, H.K. and Kim, C.H. Effects of regulate in feed intakes on performance and meat quality in old laying hen. Kor. J. Poultry Sci., 2015, 42, 205-214.

Lee, Y.J., Kim, C.J. Park, B.Y. Seong, P.N., Kim, J.H., Kang, G.H., Kim, D.H., Cho, S.H. and Warner-Bratzler, S.H. Shear force, sarcomere length, total collagen contents and sensory characteristics of han woo beef (Korean native cattle) quality grade. Kor. J. Food Sci. Ani. Res. 2009, 29, 726-735. https://doi.org/10.5851/kosfa.2009.29.6.726

Park, J.W. Functional protein additives in surimi gels. J. Food Sci., 1994, 59, 525-527. https://doi.org/10.1111/j.1365-2621.1994.tb05554.x

Bailey, A.J. and Light, N.D. Connective tissue in meat and meat product, 2nded. Elsevier Applied Sci. London, 1989.

Ajuyah, A.O., Hardin, R.T., Cheung, K. and Sim, J.S. Yield, lipid, cholesterol and fatty acid composition of spent hens feed full-fat oil seeds and fish meal diets. J. Food Sci., 1992, 57, 338-341. https://doi.org/10.1111/j.1365-2621.1992.tb05489.x

Kondjoyan, A., Kohler, A., Realini, C.E., Portanguen, S., Kowalski, R., Clerjon, S., Gatellier, P., Chevolleau, S., Bonny, J.M. and Debrauwer, L. Towards models for the prediction of beef meat quality during cooking. Meat Sci., 2014, 97, 323-331.10.1016/j.meatsci.2013. 07.032

Ornberg, E. Effects of heat on meat proteins-implications on structure and quality of meat products. Meat Sci., 2005, 70, 493-508. 10.1016/j.meatsci.2004.11.021

Verma, A.K., Sharmaand, B.D. and Banerjee, R. Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. LWT-Food Sci. and Tech., 2010, 43, 715-719. https://doi.org/10. 1016 /j.lwt.2009.12.006

Elyasi, A., Zakipour Rahim Abadi, E., Sahar, M.A. and Zare, P. Chemical and microbial changes of fish fingers made from mince and surimi of common Carp. Int. Food Res. J., 2010, 17, 915-920.

Keeton, J.T. Effect of fat and NaCL/phosphate level on the chemical and sensory properties of pork patties. J. Food Sci., 1983, 48, 878-881. https://doi.org/10.1111 /j.1365-2621.1983.tb14921.x

Trout, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L. and Kropf, D.H. Characteristics of low-fat ground beef containing texture modifying ingredients. J. Food Sci., 1992, 57, 19-24. https://doi.org/10.1111/j.1365-2621.1992.tb05415.x

Bourne, M.C. Texture profile analysis. Food Technol., 1978, 32, 62-66.

A.O.A.C. Official Method of Analysis. 15 and quot; Edition, Association of Analytical chemist. Washington D.C, 1995.

Tobin, B.D., O’Sullivan, M.G. Hamill, R.M. and Kerry, J.P. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Sci., 2013, 93, 145-152. https://doi.org/10.1016/j.meatsci.2012.08.008

Kumar, Y., Singh, P., Tanwar, V.K., Ponnusamy, P. Singh, P.K. and Shukia, P. Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination. Nutri. Food Sci., 2015, 45, 606-615.10.1108/NFS-02-2015-0010.

Singh, T., Chatli, M.K., Kumar, P., Mehta, N. and Malav, O.P. Effect of different cooking methods on the quality attributes of chicken meat cutlets. J. of Ani. Res., 2015, 5, 547. 10.5958/2277-940X.2015.00092.3