Effect of incorporation of various toppings in spent hen meat chips
Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nu...
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| Format: | Article |
| Language: | English |
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Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2022-09-01
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| Series: | Journal of Veterinary and Animal Sciences |
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| Online Access: | https://jvas.in/public_html/upload/article_file/article_file_rj0pwl.pdf?t=rj0pwl |
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| author | Sule Pratik Yashodhan T. Sathu B. Sunil V. N. Vasudevan S. Sankaralingam K. P. Sudheer |
| author_facet | Sule Pratik Yashodhan T. Sathu B. Sunil V. N. Vasudevan S. Sankaralingam K. P. Sudheer |
| author_sort | Sule Pratik Yashodhan |
| collection | DOAJ |
| description | Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p<0.001) higher for T1. Significant (p<0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste. |
| first_indexed | 2024-04-11T16:50:35Z |
| format | Article |
| id | doaj.art-01c10330f7f74e28b04cdb3b565cf7a6 |
| institution | Directory Open Access Journal |
| issn | 0971-0701 2582-0605 |
| language | English |
| last_indexed | 2024-04-11T16:50:35Z |
| publishDate | 2022-09-01 |
| publisher | Director of Academics and Research, Kerala Veterinary and Animal Sciences University |
| record_format | Article |
| series | Journal of Veterinary and Animal Sciences |
| spelling | doaj.art-01c10330f7f74e28b04cdb3b565cf7a62022-12-22T04:13:27ZengDirector of Academics and Research, Kerala Veterinary and Animal Sciences UniversityJournal of Veterinary and Animal Sciences0971-07012582-06052022-09-0153346447010.51966/jvas.2022.53.3.464-470Effect of incorporation of various toppings in spent hen meat chipsSule Pratik Yashodhan0https://orcid.org/0000-0002-8270-0734T. Sathu1https://orcid.org/0000-0003-3920-0256B. Sunil2https://orcid.org/0000-0002-7769-2856V. N. Vasudevan3https://orcid.org/0000-0002-2788-3590S. Sankaralingam4https://orcid.org/0000-0001-8063-4377K. P. Sudheer5https://orcid.org/0000-0001-9981-2356MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.Professor and Head, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, IndiaAssistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.Assistant Professor and Senior Scientist, AICRP on Poultry for Eggs, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.Professor and Head, Agri-business Incubation Centre, College of Agriculture, Vellanikkara, Kerala, India.Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p<0.001) higher for T1. Significant (p<0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.https://jvas.in/public_html/upload/article_file/article_file_rj0pwl.pdf?t=rj0pwlspent hen meatchipstoppings |
| spellingShingle | Sule Pratik Yashodhan T. Sathu B. Sunil V. N. Vasudevan S. Sankaralingam K. P. Sudheer Effect of incorporation of various toppings in spent hen meat chips Journal of Veterinary and Animal Sciences spent hen meat chips toppings |
| title | Effect of incorporation of various toppings in spent hen meat chips |
| title_full | Effect of incorporation of various toppings in spent hen meat chips |
| title_fullStr | Effect of incorporation of various toppings in spent hen meat chips |
| title_full_unstemmed | Effect of incorporation of various toppings in spent hen meat chips |
| title_short | Effect of incorporation of various toppings in spent hen meat chips |
| title_sort | effect of incorporation of various toppings in spent hen meat chips |
| topic | spent hen meat chips toppings |
| url | https://jvas.in/public_html/upload/article_file/article_file_rj0pwl.pdf?t=rj0pwl |
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