EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS

Article Id: ARCC3245 | Page : 34 - 37
Citation :- EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS.Indian Journal Of Animal Research.2006.(40):34 - 37
R. Sangwan and N. Khanna*
Address : Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

Abstract

Broiler leg and breast cuts were treated with 5% tetrasodium pyrophsophate + 2.5%
sodium chloride (T1) and (2%) lactic acid + (2%) potassium sorbate (T2) or without any additive
(control) during immersion chilling. The per cent moisture uptake and drip loss were significantly
lower (P0.05) ad per cent cooking yield was higher in T1 group followed by T2 and control
groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall
acceptability of the cooked samples of both the cuts were also superior in T1 followed by T2 and
control samples.

Keywords

References

  1. Ellerbroek, L. et al. (1997). Fleischwirtschaft, 77: 1092-1094.
  2. Farr, A.J. and May, K.N. (1970). Poult. Sci., 49: 268-275.
  3. Hamm, R. (1960). Adv. Food Res., 10: 355-463.
  4. Klose, A.A. et al. (1963). Poult. Sci., 42: 743-749.
  5. Kotula, A.W. et al. (1962). Poult Sci., 41: 818-821.
  6. May, K.N. et al. (1963). Poult Sci., 41: 1665.
  7. Mountney, G.J. (1976). Poultry Products Technology. 2nd Edition, AVI Publishing Co., Inc., Westport, Connecticut,
  8. Chapter 8, pp: 140-154.
  9. 36 INDIAN JOURNAL OF ANIMAL RESEARCH
  10. Mountney, G.J. and Agranosa, F.C. (1962). Poult Sci., 41: 1668.
  11. Mountney, G.J. and O’Malley, J. (1965). Poult Sci., 44: 582-586.
  12. Panda, P.C. (1970). Indian Food Packer, 24: 30-32.
  13. Panda, P.C. (1980). Poult. Guide, 17: 171-174.
  14. Panda, P.C. (1981). J. Poult. Sci., 16: 85-88.
  15. Panda, P.C. (1982). Avian Res., 66: 70-73.
  16. Panda, P.C. (1994). In: National Symposium on ‘Milk and Meat Industry, Trends and Development Strategies.’
  17. August, 25-27, CCS Haryana Agricultural University, Hisar.
  18. Panda, P.C. (1996). In: XXth World Poultry Congress, New Delhi.
  19. Panda, P.C. and Khanna, N. (1992). Orissa Vet. J., 17: 24-30.
  20. Panda, P.C. and Sri Hari, H.R. (1971). Indian Poult. Gaz., 64: 48-51.
  21. Pandey, N.K. and Mahadevan, T.D. (1979). Indian Poult. Gaz., 63: 64-71.
  22. Pandey, N.K. and Sisodia, B.V.S. (1982). Indian Vet. J., 6: 35-37.
  23. Ristic, M. and Osthold, W. (1984). Fleischforshung Kulmbach, 86: 6193-6198.
  24. Sahoo, J. and Panda, P.C. (1983). J. Poult. Sci., 18: 65-69.
  25. Schermerhorn, E.P. and Stadelman, W.J. (1962). Poult. Sci., 41: 1680-1681.
  26. Snedecor, G.W. and Cochran, W.G. (1980). Statistical Methods. 7th ed. The Iowa State University Press, USA.
  27. Shults, G.W. and Wierbicki, E. (1972). J. Food Sci., 34: 860.

Global Footprints