Year: 2020 | Month: February | Volume 10 | Issue 1
Quality Characteristics of Chicken Meat Cutlets Incorporated with Finger Millet (Eleusine coracana) Flour
DOI:10.30954/2277-940X.01.2020.15
Abstract:
In view of continuously growing demand of snacks foods worldwide due to rapid changing lifestyle, industrialization and urbanization, the present study was conducted to standardize the incorporation level of finger millet flour for preparation of chicken meat cutlets. Chicken meat cutlets were prepared with different levels of finger millet flour viz. 5, 10, and 15%, and different levels by replacing the lean meat in chicken cutlets formulation. The optimum (mention) level of finger millet was standardized as 5% for incorporation in chicken meat cutlets. Crude fiber and calcium content of chicken cutlets prepared with finger millet flour was significantly higher as compared to control thereby depicting marked improvement in the desirable food trait with health benefits. The product yield of chicken meat cutlets with optimized level of finger millet flour was significantly higher as compared to control. It did not show significant effect on any of the sensory parameters. Storage stability of aerobically packaged chicken meat cutlets with optimum level (mention level) of finger millet flour along with control was further evaluated during refrigerated storage (4±1oC) at regular intervals of 0, 3, 6 and 9 days with respect to physico-chemical, microbiological and sensory characteristics. Chicken meat cutlets could be stored safely in aerobic packaging for 6 days at refrigeration condition (4±1oC).
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