Optimization of Cooking Time of Chicken Meat Loaf Prepared With Oven Cooking

Authors

  • Sanjay Singh Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, India-281001
  • Vikas Pathak Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, India-281001
  • Meena Goswami Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, India-281001
  • Arun Kumar Verma Division of Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah- Mathura, UP, India-281122
  • Rajkumar V Division of Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah- Mathura, UP, India-281122
  • Renu Kumari Department of Animal Nutrition, College of Veterinary and animal Science, GBPUAT, Pantnagar, Uttarakhand, India-263145

DOI:

https://doi.org/10.48165/jms.2022.1708

Keywords:

Chicken meat loaf, oven cooking, Texture, mineral content

Abstract

The present study was carried out to effect of oven cooking at 180ºC for 15 minutes (OC1), 20 minutes (OC2) and 25 minutes (OC3) on various physico-chemical properties, texture profile analysis, colour parameter, mineral content as well as sensorial properties of chicken meat loaf. There was no significant difference in pH, protein and ash content among the treatments. Cooking yield, moisture content, fat retention, water activity and moisture retention values decreased significantly (P<0.05); however fat, carbohydrate and cholesterol content increased significantly (P<0.05) with increased time of cooking. The values of all textural parameters except gumminess and resilience increased significantly (P<0.05) with increased time of cooking. Lightness and yellowness values decreased significantly (P<0.05); however redness value increased significantly (P<0.05) with increased time of cooking. There was no significant difference in zinc, chromium and magnesium content among the treatments. Potassium, sodium, calcium, copper, manganese, iron and phosphorous content increased significantly (P<0.05) with increased time of cooking; however no significant difference was observed in copper content between OC1 and OC2. OC2 had significantly (P<0.05) higher sensory scores except saltiness and mouth coating scores. Therefore, it was concluded that well acceptable chicken meat loaf could be prepared by oven cooking 180ºC for 20 minutes. 

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Published

2022-12-28

Issue

Vol. 17 No. 1 (2022): Journal Of Meat Science Jun (2022)

Section

Articles

License

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

How to Cite

Singh, S., Pathak, V., Goswami, M., Verma, A.K., V, R., & Kumari, R. (2022). Optimization of Cooking Time of Chicken Meat Loaf Prepared With Oven Cooking. Journal of Meat Science, 17(1), 53–59. https://doi.org/10.48165/jms.2022.1708
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