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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 3330-3334
DOI: https://doi.org/10.20546/ijcmas.2020.908.383


Quality Evaluation of Nuggets Prepared from Spent Hen Meat by Using Soy and Potato as Extenders
Sushma Kumari1*, J.N. Singh2 and Sanjay Kumar3
1Dept. of Livestock Products Technology, 2Dept. of Livestock Production and Management, Bihar Animal Sciences University, Patna, India
*Corresponding author
Abstract:

A study was conducted to utilize spent hen meat profitably by preparation of emulsion based product like nuggets and improving its quality by addition of soy and potato as extenders. 20% extender was added by replacing spent hen meat in the nuggets formulation. Results showed that incorporation of extenders at 20% level improved the physico-chemical and sensory qualities of nuggets.


Keywords: Extenders, Nuggets, Potato, Soy, Spent hen meat
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How to cite this article:

Sushma Kumari, J.N. Singh and Sanjay Kumar. 2020. Quality Evaluation of Nuggets Prepared from Spent Hen Meat by Using Soy and Potato as Extenders Quality Evaluation of Nuggets Prepared from Spent Hen Meat by Using Soy and Potato as Extenders.Int.J.Curr.Microbiol.App.Sci. 9(8): 3330-3334. doi: https://doi.org/10.20546/ijcmas.2020.908.383