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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
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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.2018.7(2): 220-225
DOI: https://doi.org/10.20546/ijcmas.2018.702.028


Quality and Acceptability of Restructured Spent Hen Meat Nuggets Prepared from Spent Hen Meat Emulsion and Ground Spent Hen Meat Batter
M. Anna Anandh* and R. Annal Villi
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
*Corresponding author
Abstract:

Restructured spent hen meat nuggets by using spent hen meat emulsion and ground spent hen meat batter were prepared and their quality and sensory acceptability were evaluated. Restructured emulsion nuggets had significantly (p<0.01) higher pH, emulsion stability, product yield, drip loss and while restructured spent hen meat nuggets prepared from ground spent hen meat batter had significantly (p<0.01) higher moisture contents. Protein content between restructured emulsion and ground spent hen meat batter nuggets did not differ significantly between them. Sensory evaluation scores for appearance and colour, flavor, juciness, tenderness, binding and overall acceptability (p<0.01) were highest for restructured spent hen meat nuggets prepared from emulsion as compared to spent hen meat nuggets prepared from ground spent hen meat batter. The restructured spent hen meat nuggets prepared by emulsion were assessed as moderately to highly acceptable, whereas the restructured spent hen meat nuggets prepared by ground spent hen meat batter were rated as moderately acceptable. Therefore, spent hen meat can be successfully used for value addition in the preparation of comminuted meat products by using emulsion as well as ground spent hen meat batter.


Keywords: Spent, Hen, Meat, Emulsion, Batter, Restructuring, Nuggets, Quality, Acceptability
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How to cite this article:

Anna Anandh, M. and Annal Villi, R. 2018. Quality and Acceptability of Restructured Spent Hen Meat Nuggets Prepared from Spent Hen Meat Emulsion and Ground Spent Hen Meat Batter.Int.J.Curr.Microbiol.App.Sci. 7(2): 220-225. doi: https://doi.org/10.20546/ijcmas.2018.702.028