A survey on different cooking methods of chicken products sold in different outlets in Chennai: Its texture profile and sensory properties
Survey on different chicken products
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Authors
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A. Vanathi
Livestock Farm Complex, Veterinary College and Research Institute, Veerapandi, Theni – 625 534, TANUVAS, India.
Author
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V. Appa Rao
Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai – 600 007, TANUVAS, India.
Author
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R. Narendra Babu
Director of Extension Education, Madhavaram Milk Colony, Chennai – 600 051, TANUVAS, India.
Author
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K. Jeeva
Livestock Farm Complex, Veterinary College and Research Institute, Veerapandi, Theni – 625 534, TANUVAS, India.
Author
Keywords:
Chicken products, Texture profile, Sensory properties, Different outletsAbstract
This survey was envisaged to study the effect of different cooking methods (dry heat cooking and moist cooking) on the texture profile and sensory characteristics of chicken products sold in three different outlets (street outlets, small hotels and restaurants) and around Chennai. Hardness, gumminess and chewiness values were found higher in street outlets that that of small hotels and restaurants. Whereas, adhesiveness, springiness and cohesiveness values (P>0.05) were found non-significant in all the four chicken products prepared by dry and moist cooking, in street outlets, small hotels and restaurants, except for cohesiveness value (P<0.05) in chicken gravy. But in all the three outlets, highly significant differences (P<0.01) were found between products, of which chicken 65, than grilled chicken, chicken biryani and chicken gravy was found higher in all the texture profile properties. Colour and appearance, flavour, tenderness, juiciness and overall acceptability score were higher (P<0.01), in chicken products from restaurant than that from street vendors and small hotels. In street outlets and small hotels chicken biryani, followed by chicken gravy scored the lowest value in all the sensory properties when compare with chicken 65 and grilled chicken. Whereas, in restaurants all the four chicken products scored the highest value (P<0.01) in all the sensory properties, except for juiciness score was found not significant. The result showed that dry cooked and moist cooked chicken products such as chicken 65, grilled chicken, chicken biryani and chicken gravy sold in restaurants had better texture profile and sensory properties among different products grilled chicken had good sensory scores in all the three outlets.
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Vanathi, A, Appa Rao, V., Narendra Babu and Jeeva. K. 2024. Chicken products from Chennai: Effect of Different cooking methods on physicochemical and microbial quality from different outlets. Asian Journal of Dairy and Food Research. DOI: 10.18805/ajdfr.DR-2189.
