Effect of Avocado Pulp on the Quality of Chicken Cutlet

Authors

  • Muthusamy Muthulakshmi Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, TANUVAS, Namakkal-637 002, Tamil Nadu, India.
  • Ramasamy Rajkumar Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, TANUVAS, Namakkal-637 002, Tamil Nadu, India.
  • Abdul Vahid Irsha Meat Technology Unit and Department of LPT, College of Veterinary and Animal Science, KVASU, Mannuthy, Thrissur, Kerala, India

DOI:

https://doi.org/10.48165/ijvsbt.19.5.23

Keywords:

Avocado pulp, Chicken cutlets, Microbial quality, Physico-chemical parameters

Abstract

Avocado is a food rich in mono unsaturated fatty acids, tocopherols, phytosterols, phenolic compounds, and procyanidins. In Southern India, avocado (Persea Americana) are frequently used for milkshakes and occasionally added to ice cream and other desserts. The study aimed to evaluate the effect of incorporation of avocado pulp on the physico-chemical, sensory and microbial quality of chicken cutlets.  Chicken cutlets were prepared with different levels of avocado pulp, viz., 0% (T1), 5% (T2) and 10 % (T3) and the physico-chemical, sensory and microbial quality of prepared chicken cutlets were assessed. The incorporation of avocado pulp into chicken cutlets reduced the extent of lipid oxidation and microbial count significantly (p < 0.05). In addition, a significant improvement (p < 0.05) in cooking yield and textural properties were also recorded. However, the incorporation of avocado pulp @ 10% in the chicken cutlets showed no significant influence on the overall sensory acceptability of the chicken cutlets.

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References

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Published

2023-09-10

Issue

Vol. 19 No. 5 (2023): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Sep-Oct) 2023

Section

Short Communication

License

Copyright (c) 2023 Indian Journal of Veterinary Sciences & Biotechnology

Creative Commons License

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

How to Cite

Muthulakshmi, M., Rajkumar, R., & Irsha, A.V. (2023). Effect of Avocado Pulp on the Quality of Chicken Cutlet. Indian Journal of Veterinary Sciences and Biotechnology, 19(5), 108–110. https://doi.org/10.48165/ijvsbt.19.5.23
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