Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger

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Authors

  • B. P. Ranveerkar
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • Mohammad Raziuddin
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • A. A. Devangare
     Department of Department of Livestock Products Technology. COVAS, Udgir-431402 ,IN
  • N. Z. Gaikwad
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • R. D. Suryawanshi
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • S. P. Awandkar
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN
  • R. C. Kulkarni
     Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir - 431 402 Maharashtra ,IN

DOI:

https://doi.org/10.21048/IJND.2024.61.1.35139

Keywords:

Spent hen meat, fingers, sensory quality, physico-chemical properties, proximate composition, instrumental colour.

Abstract

The cooking process is essential for getting meat to the desired quality, eliminating food borne pathogens, and guaranteeing microbiological safety. Consumers typically select a cooking technique that results in high-quality meat products with a pleasant texture and flavour. This study was conducted to evaluate the effect of different cooking methods on quality of spent hen meat finger were steam cooking along with deep frying and deep frying. The sensory quality in respect to flavour, juiciness and overall acceptability was highly significantly (P < 0.01) increased in steam cooking along with deep frying where as general appearance, texture and binding ability was increase non-significantly (P > 0.05). Textural quality for firmness of meat finger was improved highly significantly (P < 0.01) in steam cooking along with deep frying as compared to only deep frying while the toughness was increased non significantly (P > 0.05). Furthermore, the different cooking techniques had a non-significant (P > 0.05) impact on the pH of the finished product. The moisture content of product was significantly (P < 0.05) decreased but protein, fat and ash content were increased non-significantly (P > 0.05) in steam cooking along with deep frying. Lightness (L*) of product was significantly (P < 0.05) decreased in steam cooking along with deep frying. Therefore the steam cooking along with deep frying may be beneficial for the cooking of spent meat fingers.

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Published

2024-03-01

How to Cite

Ranveerkar, B. P., Raziuddin, M., Devangare, A. A., Gaikwad, N. Z., Suryawanshi, R. D., Awandkar, S. P., & Kulkarni, R. C. (2024). Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger. The Indian Journal of Nutrition and Dietetics, 61(1), 52–59. https://doi.org/10.21048/IJND.2024.61.1.35139

Issue

Volume 61, Issue 1, January-March 2024

Section

Articles

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Copyright (c) 2024 B. P. Ranveerkar, Mohammad Raziuddin, A. A. Devangare, N. Z. Gaikwad, R. D. Suryawanshi, S. P. Awandkar, R. C. Kulkarni

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Received 2023-09-19
Accepted 2024-03-05
Published 2024-03-01

 

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