RESEARCH ARTICLES
Effect of different levels of mayonnaise on the physicochemical and sensory attributes of chicken meat spread
Ann Theres John, T. Sathu, B. Sunil, V.N. Vasudevan and R. Uma
doi: : https://doi.org/10.51966/jvas.2022.53.3.458-463
Journal of Veterinary and Animal Sciences.2022.53(3):458-463.
Author Details
Ann Theres John: MVSc Scholar,Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.
T. Sathu: 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.
B. Sunil: 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, India
V. N. Vasudevan: 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.
R. Uma : Assistant Professor, Department of Veterinary Biochemistry College of Veterinary and Animal Sciences, Mannuthy, Thrissur- 680 651. Kerala Veterinary and Animal Sciences University, Kerala, India.
Article History
Received: 16.03.2022, Accepted: 08.06.2022, Published online: 30.09.2022
Corresponding author: Ann Theres John
e-mail: anntheresjm256@gmail.com
Citation: Ann T. J., Sathu, T., Sunil, B. Vasudevan, V. N. and Uma, R. 2022. Effect of different levels of mayonnaise on the physicochemical and sensory attributes of chicken meat spread. J. Vet. Anim. Sci. 53 (3): 458-463
DOI: https://doi.org/10.51966/jvas.2022.53.3.458-463
Abstract
The study was aimed to optimize the level of mayonnaise in the formulary of spent chicken meat spread. Chicken meat was replaced with different levels of mayonnaise viz., (T1) 30 per cent meat and 70 per cent mayonnaise, (T2) 40 per cent meat and 60 per cent mayonnaise, (T3) 50 per cent meat and 50 per cent mayonnaise, (T4) 60 per cent meat and 40 per cent mayonnaise. T4 had significantly (p<0.001) higher values for pH and T1 had significantly (p<0.001) lower water activity compared with other treatments. Treatment, T4 had significantly (p<0.001) higher moisture and protein per cent and T1 had significantly (p<0.001) higher fat per cent and calorie value when compared to other treatments. T2 scored higher values for all the sensory attributes except spreadability and significantly higher values (p<0.01) for mouth coating, aftertaste and overall acceptability when compared between each other. Hence chicken meat spread with 60 per cent mayonnaise and 40 per cent spent chicken (T2) which had significantly higher overall acceptability scores was selected as best product considering the sensory attributes and physicochemical properties
Keywords: Spent chicken, mayonnaise, meat spread
