Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 2702-2709
DOI: https://doi.org/10.20546/ijcmas.2019.802.316


Utilization of Spent Hen Meat for Soup: A Review
B.K. Sarkar1*, S. Upadhyay2, P. Gogoi2, A. Datta3, Z. Rahman4 and S. Chowdhury5
1Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, R. K. Nagar, West Tripura, Tripura- 799008, India
2AICRP on Post Harvest Engineering and Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati – 781 022, India
3REPBF, Nalkata, Dhalai Tripura-799264, India
4Nagaon, Assam, India
5Department of LPT, CVSc, AAU, Khanapara - 781 022, India
*Corresponding author
Abstract:

Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product. Pretreatments like shredding, pressure cooking, proper drying, treating with flavouring, tenderizing and thickening agents may involve in further improvement of the product quality.


Keywords: Soup, Spent hen, Instant soup mix powder, Shredding, Thickening agent, Tenderizing agent
Download this article as Download

How to cite this article:

Sarkar, B.K., S. Upadhyay, P. Gogoi, A. Datta, Z. Rahman and Chowdhury, S. 2019. Utilization of Spent Hen Meat for Soup: A Review.Int.J.Curr.Microbiol.App.Sci. 8(2): 2702-2709. doi: https://doi.org/10.20546/ijcmas.2019.802.316