EFFECT OF DIFFERENT COOKING METHODS ON THE PROXIMATE COMPOSITION OF CHICKEN PRODUCTS SOLD AT DIFFERENT OUTLETS IN AND AROUND CHENNAI

A. VANATHI¹*, V. APPA RAO², R. NARENDRA BABU³, S. EZHILVELAN⁴, R. RAMANI⁵, C. VASANTHI^6
1Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
²College of Food and Dairy Technology, Alamathy, Koduvalli, 600 052, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
³Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
⁴Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
⁵Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
⁶Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
* Corresponding Author : vanathivet07@gmail.com

Received : 01-09-2022     Accepted : 25-09-2022     Published : 27-09-2022
Volume : 14     Issue : 3       Pages : 847 - 849
Genetics 14.3 (2022):847-849

Keywords : Chicken product, Proximate composition, Different outlet
Academic Editor : Marcos Jesse Abrahao Silva
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India and College of Food and Dairy Technology, Alamathy, Koduvalli, 600 052, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
Author Contribution : All authors equally contributed

Poultry meat plays an important role in human diet as it is an excellent source for protein with low lipid content, high biological value and relatively low cost when compare to other meat. The aim of this study is to determine the effect of different types of cooking on proximate composition and texture profile analysis of chicken products available at different outlet in and around Chennai. About nearly 120 chicken products were collected based on cooking type of chicken meat products such as grilled chicken and chicken 65 for dry heat cooking, chicken biryani and chicken gravy for moist cooking from each 10 numbers of samples of which totally 120 numbers of samples were obtained in and around Chennai. In this study highly significant (P<0.01) difference was noticed in all the parameters was noticed between different types of cooking (dry and moist cooking) on proximate composition such as moisture content, fat content, protein content, ash content and carbohydrate of chicken products in all three different outlets. But there was no significant difference was noticed between different outlets (street outlet, small hotel and restaurant) in all parameters of proximate composition of chicken product except for grilled chicken prepared by different methods of cooking. Further, the results of the present study can be used as the base data on the nutritive value of chicken products sold at different outlets in and around Chennai