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Utilization of citrus fruit waste for development of chicken meat roll

KrishiKosh

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Title Utilization of citrus fruit waste for development of chicken meat roll
 
Creator Mahender Singh
 
Contributor Sharma, D.P.
 
Subject Byproducts, Meat, Cultivation, Fruits, Livestock, Aromatic compounds, Productivity, Storage, Inorganic acid salts, Additives
 
Description A study was conducted to assess the utilit y of kinnow (Citrus reticulata) waste in
development of chicken meat rolls. Fresh peel and pulp of kinnow were incorporated at 5, 7.5 and
10% levels each. Chemical, physico-chemical, microbiological and sensory characteristic were
evaluated. Product was stored at 4±1oC for shelf life study. Peel had higher crude fibre and
polyphenol content than pulp. Addition of peel and pulp increased the moisture, crude fibre and
polyphenol content of chicken meat rolls. As a result of moisture retention ability of fibre, cooking
loss and shear press value of treated chicken rolls decreased. Chicken rolls with peel and pulp
showed lower residual nitrite level. Peel, due to its higher fibre and polyphenolic content was more
effective in improving the processing characteristics of chicken rolls. Peel was acceptable
organoleptically up to 5% and pulp up to 10% level of addition. Control and treated products (5%
peel and 10% pulp added rolls) had overall acceptability scores of 7.00 and above up to 12th day of
storage. Peel and pulp addition was able to check the rise in TBA value in treated products during
storage. All the products were microbiologically acceptable up to 12th day. It is concluded that 5%
peel and 10% pulp of kinnow in chicken meat rolls can be incorporated for improving the fibre and
polyphenol content and processing characteristics of chicken meat rolls. However, peel and pulp in
dried form may yield better result than fresh form, for further increasing the fibre content of meat
product up to substantial level.
 
Date 2016-11-10T14:55:23Z
2016-11-10T14:55:23Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84908
 
Language en
 
Format application/pdf
 
Publisher CCSHAU