Compositional, Sensory and Quality Parameters of Chicken Patties Prepared with Carrots

Authors

  • Vaibhavi V. Patel Department of Livestock Products Technology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Jitendrakumar B. Nayak Department of Veterinary Public Health & Epidemiology, College of Veterinary Sci ence & A.H., Kamdhenu University, Anand-388 001, Gujarat, India
  • Prakrutik P. Bhavsar Department of Livestock Products Technology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Pranav A. Anjaria Department of Veterinary Public Health & Epidemiology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Manoj N. Brahmbhatt Department of Veterinary Public Health & Epidemiology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Bhupendrakumar C. Parmar Department of Livestock Products Technology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Jeetendrakumar H. Chaudhary Department of Veterinary Public Health & Epidemiology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.
  • Manasi M. Soni Department of Veterinary Public Health & Epidemiology, College of Veterinary Science & A.H., Kamdhenu University, Anand-388 001, Gujarat, India.

DOI:

https://doi.org/10.48165/ijvsbt.18.4.24

Keywords:

Beta-carotene, Chicken meat, Chicken patties, Compositional, Functional foods, Sensory

Abstract

A study was undertaken to determine the effect of the incorporation of grated carrot in chicken patties. Chicken patties were  prepared by replacing lean meat with grated carrot at 3 levels, i.e., 10, 15, 20 %. The three treatments along with control were  evaluated for physico chemical properties, sensory evaluation and β-carotene estimation. Each experiment was repeated four times.  There was a significant increase (P<0.05) in cooking yield, moisture, crude fibre and ash content with an increasing level of grated  carrot incorporation. Product pH, crude protein and crude fat showed a significant decrease (P<0.05) with an increase in the level of  incorporation of grated carrot. Mean sensory scores for treatments were found to be significantly higher (P<0.05) for texture and  overall acceptability, while general appearance was similar when compared to control. The optimum incorporation level of grated  carrot was found to be 15 % for chicken patties preparation. Mean sensory scores of 15% grated carrot treatment for general  appearance, flavour, texture, juiciness and overall acceptability were comparable with control treatment during the storage period.  Chicken patties could be stored safely in LDPE pouches for 9 days at refrigeration temperature (4±1°C). 

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References

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Published

2022-09-15

Issue

Vol. 18 No. 4 (2022): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Sept- Oct) 2022

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Patel, V.V., Nayak, J.B., Bhavsar, P.P., Anjaria, P.A., Brahmbhatt, M.N., Parmar, B.C., … Soni, M.M. (2022). Compositional, Sensory and Quality Parameters of Chicken Patties Prepared with Carrots . Indian Journal of Veterinary Sciences and Biotechnology, 18(4), 120–123. https://doi.org/10.48165/ijvsbt.18.4.24
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