Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

被引:6
作者
Singh, Parminder [1 ]
Sahoo, Jhari [1 ]
Talwar, Gopika [2 ]
Chatli, Manish K. [1 ]
Biswas, Ashim K. [3 ]
机构
[1] Guru Angad Dev Vet & Anim Sci Univ, Coll Vet Sci, Dept Livestock Prod Technol, Ludhiana 141004, Punjab, India
[2] Guru Angad Dev Vet & Anim Sci Univ, Coll Dairy Sci & Technol, Dept Dairy Engn, Ludhiana 141004, Punjab, India
[3] CARI, Div Post Harvest Technol, Bareilly 243122, Uttar Pradesh, India
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 03期
关键词
Chicken meat caruncles; Sensory attributes; Box-Behnken design; Response surface methodology; Spent hen meat; SPENT HEN MEAT; CORN STARCH; FAT; SNACK; QUALITY; EXTRUSION; STICK; LEVEL; FLOUR; RICE;
D O I
10.1007/s13197-013-1160-2
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600-700 g kg(-1)), oil level (25-75 g kg(-1)) and cooking time (3-5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, flavour, crispiness, after-taste, meat flavour intensity and overall acceptability. The analysis of variance showed that meat and cooking time interaction showed significant effect (p < 0.01; p < 0.05; p < 0.1) on colour/appearance and crispiness of chicken meat caruncles. Quadratically meat level showed significantly higher effect (p < 0.01; p < 0.05; p < 0.1) on crispiness; and oil level and cooking time (p < 0.05; p < 0.1) on after-taste of chicken meat caruncles. Linearly meat level showed significantly higher (p < 0.05; p < 0.1) effect on colour/appearance, aftertaste, meat flavour intensity and overall acceptability of chicken meat caruncles. The optimized conditions were: 650 g kg(-1) meat level, 50 g kg(-1) oil level and cooking time as 4 min. Among all sensory parameters, crispiness is one of the most important sensory parameters for meat snacks, which was highest (6.68) at the optimized conditions in the final product. The other sensory parameters ranged from 6.33 to 6.68 on an eight point scale. Box-Behnken design of RSM performed well in the optimization process of development of chicken meat caruncles to produce product with very high degree of acceptability. 650 g kg(-1) of spent hen meat level produced the most acceptable product in terms of sensory profile.
引用
收藏
页码:1290 / 1303
页数:14
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