National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University-Veterinary College and Research Institute, Orathanadu-614 625,Thanjavur District, Tamil Nadu, India
Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control. Linear and significantly (P<0.01) increased values were observed from control to chicken meat incorporated seasoning fryums for pH, product yield, bulk density, moisture, protein and fat contents. Significantly (P<0.01) reverse trends were observed for hydratability, water absorption index and water solubility index. Results of sensory evaluation on 8 - point hedonic scale showed appearance and colour, flavour, texture, crispness, after taste, meat flavour intensity and overall palatability were higher for 25% chicken meat incorporated seasoning fryums followed by 15% and 35% chicken meat incorporated seasoning fryums. Sensory evaluation results indicated that chicken meat incorporated seasoning fryums were rated “very palatable” to “moderately palatable”. Thus, it can be concluded that, 25% chicken meat can be successfully used preparation of meat based seasoning fryums.
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