International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (882) Last page : (888)
Article doi: http://dx.doi.org/10.18782/2320-7051.6142
Effect of Vacuum Tumbling on Chemical and Microbial Quality of Tandoori Chicken
Dukare Sagar Popat1*, G. Raj Manohar2 N. Ramamurthy3, R. Narendrababu4, O. P. Dinani5 Nassir Akbar Mir6 and Rokade Jaydip Jaywant7
1,5,6,7ICAR-Central Avian Research Institute, Izatnagar, Bareilly, U.P, India
2College of Poultry Production and Management, Hosur, Tamil Nadu, India
3Suguna Institute of Poultry Management, Udmalpet, Chennai, Tamil Nadu, India
4Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai -600 007, India
*Corresponding Author E-mail: dr_dinani@rediffmail.com
Received: 3.01.2018 | Revised: 9.02.2018 | Accepted: 13.02.2018
ABSTRACT
The study was aimed to assess the chemical and microbial quality of tandoori chicken prepared from native chicken meat by marinating the chicken breast meat at different vacuum tumbling time exposures giving rise to five treatments viz. T0 (Control-No tumbling), T1 (30 minutes), T2 (1 hour), T3 (2 hours) and T4 (3 hours). After marination, the samples were immediately cooked for 10-20 minutes at 250°C to prepare tandoori chicken breast meat. The whole design was replicated twelve times. The results revealed a significantly higher pH of product in treatment T3. No effect of vacuum tumbling was observed on Thio-barbituric Acid (TBA) value, Tyrosine value (TV), Total Plate Count (TPC) and Yeast & Mould Count (YMC). However, significant increase of pH, TBA value and TV with significant decrease in TPC of product was observed as a result of high temperature cooking. Significantly highest sensory scores and profit per kg were observed in treatment T3 and lowest in T0 (Control) with progressive increase from T0 to T3. Thus, marination at 2 hours vacuum tumbling followed by 10-20 minutes cooking at 250°C was concluded and considered to be ideal for the production of better quality tandoori chicken.
Key words: Tumbling, Tandoori chicken, Microbial quality, Chemical property.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Popat, D.S., Manohar, G.R., Ramamurthy, N., Narendrababu, R., Dinani, O.P., Mir, N.A. and Jaywant, R.J., Effect of Vacuum Tumbling on Chemical and Microbial Quality of Tandoori Chicken, Int. J. Pure App. Biosci.6(1): 882-888 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6142
