Year: 2017 | Month: June | Volume 7 | Issue 1
Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients
Abstract:
This study was conducted to evaluate the quality and shelf-life of chicken meat cutlets by incorporating functional ingredients like carrots and oats at optimized levels carrots (0, 5, 10, 15, 20% levels) and oats (0, 1, 2, 3, 4, 5% levels) in the products for their optimization in the formulation of chicken meat cutlets. On the basis of sensory evaluation, best levels of carrots (10%) and oats (5%) were incorporated in the chicken meat cutlets and stored under frozen conditions (-20± 2ºC) for two months after packaging in coextruded plastic film (conventional and vacuum packs) packs to evaluate shelf-life of the product. It was observed that functional chicken meat cutlets (carrots and oats) chicken meat cutlets had significantly (p≤0.05) higher moisture, cooking yield, color (L, a, b values) sensory attributes and lower ash, fat, protein, free fatty acids, peroxide values, lower shrinkage, shear force, pH and total viable count in comparison to control chicken meat cutlets. The chicken meat cutlets containing functional ingredients had significantly (p≤0.05) higher acceptability than control chicken meat cutlets. Vacuum packed chicken meat cutlets had significantly (p≤0.05) higher moisture, lower free fatty acid content, lower peroxide value and higher overall acceptability than conventionally packed chicken meat cutlets at the end of two months of frozen storage period (-20± 2ºC).
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