EVALUATION OF CHICKEN CUTLETS INCORPORATED WITH WHOLE EGG LIQUID

MARTINA GAMIT¹*, SWATI GUPTA², C.V. SAVALIA³, S.A. PATEL^4
1Department of Livestock Products Technology, Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
²Department of Livestock Products Technology, Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
³Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
⁴Department of Veterinary Public Health and Epidemiology, Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
* Corresponding Author : drmgamit@gmail.com

Received : 12-12-2016     Accepted : 16-01-2017     Published : 06-02-2017
Volume : 9     Issue : 6       Pages : 3812 - 3815
Int J Agr Sci 9.6 (2017):3812-3815

Keywords : Whole egg liquid, Chicken cutlets, Physico-chemical parameters, Sensory characteristics
Conflict of Interest : None declared
Acknowledgements/Funding : The authors acknowledge their sincere gratitude to Vanbandhu College of Veterinary Science and Animal Husbandry, Navsari Agricultural University to provide facilities for the present research project
Author Contribution : None declared

The present study was conducted to the effect of different levels viz. 0% (T1), 2.5% (T2), 5% (T3) and 7.5% (T4) of whole egg liquid incorporation on physico-chemical and sensory parameters of chicken cutlets with its control. Chicken cutlets prepared with different level of whole egg liquid which resulted in significant increase in product yield, pH, moisture, crude protein, crude fat and ash as compared to control. Mean sensory scores of chicken cutlets at different levels of whole egg liquid for did not differ significantly (p>0.05) as compared to control. Storage stability of aerobically packaged chicken cutlets with optimum level of whole egg liquid along with control was further assessed during refrigerated storage (4±1ºC) at intervals of 0, 3, 6 and 9 days with respect to physico-chemical, microbiological and sensory parameters. On the basis of sensory scores and physico-chemical characteristics, the incorporation level of 7.5% WEL was found to be optimum for preparation of acceptable chicken cutlet, which could be stored safely in low density polyethylene pouches at refrigeration condition (4±1ºC) for 6 days.