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Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

Yogesh Kumar (Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India)
Vinay Kumar Tanwar (Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India)
Anurag Pandey (Department of Livestock Products Technology, Post Graduate Institute of Veterinary Education and Research, Jaipur, India)
Prateek Shukla (Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, India)
Vikas Sharma (Department of Animal Genetics and Breeding, Post Graduate Institute of Veterinary Education and Research, Jaipur, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 11 September 2017

120

Abstract

Purpose

The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis.

Design/methodology/approach

Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols.

Findings

There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively.

Research limitations/implications

Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products.

Originality/value

Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Keywords

Acknowledgements

The authors are grateful to the Dean, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar, for providing necessary facilities to carry out the above research work.

Citation

Kumar, Y., Tanwar, V.K., Pandey, A., Shukla, P. and Sharma, V. (2017), "Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace", Nutrition & Food Science, Vol. 47 No. 5, pp. 700-709. https://doi.org/10.1108/NFS-06-2016-0082

Publisher

:

Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited

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