1. Effect of jackfruit powder on the physicochemical and sensory attributes of poultry meat cocktail nuggets
Silpa Sasi, T. Sathu, C. Sunanda, M. Pavan,V.N. Vasudevan, A. Irshad, and S. Kiran Kumar
Silpa, S., Sathu, T., Sunanda, C., Pavan, M., Vasudevan, V.N., Irshad, A., and Kiran, K.S. 2020. Effect of jackfruit powder on the physicochemical and sensory attributes of poultry meat cocktail nuggets. J. Vet. Anim. Sci. 51(2): 108 – 114.
The present study was designed to investigate the effect of jackfruit powder on the physicochemical characteristics, proximate composition and sensory attributes of cocktail nuggets containing 75 per cent chicken and 25 per cent duck meat. Jackfruit powder was added in cocktail nuggets at three different levels i.e., one, two and three per cent over and above the cocktail nuggets formulation and its effect was evaluated against control cocktail nuggets. There was no significant difference in emulsion pH values of control and jackfruit powder incorporated treatment samples. When compared to control nuggets, significant increase was noticed in the product pH of all the three treatment nuggets incorporated with jackfruit powder. No significant difference was observed in the water activity and cooking yield of treatment and control nuggets samples. No significant difference was observed in the moisture, fat, carbohydrate and calorie content of the jackfruit powder added treatments and control nuggets. Protein percentage of treatment samples were significantly lower than the control nuggets. Significantly higher ash content was observed for jackfruit powder incorporated treatment samples when compared to control samples. On sensory evaluation, no significant difference was observed for the appearance and flavour between control and the treatment samples. Functional cocktail nuggets containing three per cent jackfruit powder had significantly lower values for juiciness, texture, saltiness, mouth coating and overall acceptability when compared to other treatment and control samples. The addition of jackfruit powder in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional cocktail nuggets can be made with the addition of jackfruit powder up to two per cent over and above the cocktail nuggets formulation without affecting the sensory attributes.
Keywords: Cocktail nuggets, Jackfruit powder