DEVELOPMENT OF SPENT CHICKEN MEAT NUGGETS WITH DIFFERENT EXTENDERS
KrishiKosh
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Title |
DEVELOPMENT OF SPENT CHICKEN MEAT NUGGETS WITH DIFFERENT EXTENDERS
MVSc;CVSc;TPTY;Acc No: T1233 |
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Creator |
VIJAYA BHASKAR REDDY, G
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Contributor |
SREENIVASA MOORTHY, P.R (Major)
PRABHAKARA REDDY, K SREENIVASULU, D |
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Subject |
SPENT CHICKEN MEAT NUGGETS; soy flour; corn flour; bengal gram
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Description |
THESES
ABSTRACT : An investigation was carried out to study the effect of soy flour, corn flour and bengal gram flour separately each at 5, 10 and 15 % levels in the formulation of spent chicken meat nuggets. The entire investigation was carried out in two phases, in the first phase, soy flour, corn flour and bengal gram flour each at 5, 10 and 15 % levels were incorporated in the formulations of spent chicken meat nuggets and subjected to various quality characteristics. The study revealed that 10 % soy flour, 15 % corn flour and 15 % bengal gram flour formulations have lower cooking losses, better emulsions stability, higher water holding capacity and superior sensory characteristics compared to control 57 and other levels of those respective flour formulations and these were selected for pursuing the storage studies at refrigerated storage (4±1°C). In the second phase, the selected flour formulations of spent chicken meat nuggets were subjected to refrigerated (4±1°C) storage temperature and quality characteristics were evaluated at every 4 days interval for a period of 20 days. The decreasing trend of water holding capacity was noticed throughout the storage period. The mean ± S.E values of pH also significantly (P DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY , COLLEGE OF VETERINARY SCIENCE , SRI VENKATESWARA VETERINARY UNIVERSITY ,TIRUPATI – 517 502. (A.P.) INDIA |
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Date |
2016-12-16T13:12:11Z
2016-12-16T13:12:11Z 2008-10 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/90588
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Language |
en
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Format |
application/pdf
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Publisher |
RI VENKATESWARA VETERINARY UNIVERSITY ,TIRUPATI – 517 502. (A.P.) INDIA
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