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Tandoori chicken: Processing optimized by response surface methodology.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2944/
 
Title Tandoori chicken: Processing optimized by response surface methodology.
 
Creator Nair, K. K. S.
Rao, D. N.
Nagin, Chand.
Nair, R. B.
Puttarajappa, P.
Amla, B. L.
 
Subject 28 Meat, Fish & Poultry
05 Processing and Engineering
 
Description Processing of Tandoori Chicken, a marinated and oven baked traditional
product, was optimized using response surface methodology. The central
composite rotatable design used involved three factors: marination duration,
oven temperature, and baking time, each factor had five levels that encompassed
a sufficiently wide range across the samples. Quadractic models were fitted to
the measured responses of Warner-Bratzler shear, internal temperature, sensory
properties, and microbiological parameters. Values for the three factors were
optimized by minimizing W.B. Shear and maximizing sensory quality by using the
flexible polyhedron search method. The optimal process was to bake chicken for
20 min at 28OC after marinating for 120 min. The fitted models for each of the
responses were calculated and graphed. Microbiological data provided extra
strength in supporting the optimum conditions and in allaying apprehension
about the safety of marinated products under ambient conditions.
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2944/1/Journal_of_Food_Quality_1995_18_103-117.pdf
Nair, K. K. S. and Rao, D. N. and Nagin, Chand. and Nair, R. B. and Puttarajappa, P. and Amla, B. L. (1995) Tandoori chicken: Processing optimized by response surface methodology. Journal of Food Quality, 18 (2). pp. 103-117.