RESEARCH ARTICLES
Effect of incorporation of various toppings in spent hen meat chips
Sule Pratik Yashodhan, T. Sathu, B. Sunil, V. N. Vasudevan, S. Sankaralingam and K. P. Sudheer
doi: : https://doi.org/10.51966/jvas.2022.53.3.464-470
Journal of Veterinary and Animal Sciences.2022.53(3):464-470.
Author Details
Sule Pratik Yashodhan: 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.
S. Sankaralingam: 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.
K. P. Sudheer : Professor and Head, Agri-business Incubation Centre, College of Agriculture, Vellanikkara, Kerala, India.
Article History
Received: 16.03.2022, Accepted: 19.05.2022, Published online: 30.09.2022
Corresponding author: Sule Pratik Yashodhan
e-mail: pratiksule12@gmail.com.
Citation: Yashodhan, S.P., Sathu, T., Sunil, B., Vasudevan, V.N., Sankaralingam, S. and Sudheer, K.P.2022. Effect of incorporation of various toppings in spent hen meat chips. J. Vet. Anim. Sci. 53 (3): 464-470
DOI: https://doi.org/10.51966/jvas.2022.53.3.464-470
Abstract
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.
Keywords: Spent hen meat, chips, toppings
