Effect of guava powder on proximate and sensory characteristics of functional chicken meat nuggets

R. Jayanthi; V. Appa Rao; Robinson J.J. Abraham; C. Valli; C. Vasanthi

doi:10.56093/ijvasr.v46i2.138733

Authors

R. Jayanthi Ph.D. Scholar, Livestock Products Technology, MVC, TANUVAS, Chennai - 600 007
V. Appa Rao Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 7
Robinson J.J. Abraham Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 7
C. Valli Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 7
C. Vasanthi Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 7

https://doi.org/10.56093/ijvasr.v46i2.138733

Abstract

Poultry meat products are desirable component in our diet. They are important sources of protein, essential vitamins and minerals. However, in recent years the concerns are towards meat products having high levels of saturated fatty acids, cholesterol, salt and deficiency of dietary fibre. In order to alleviate these concerns, healthier meat products and/or functional meat products are gaining popularity. These products either possess functional ingredients that improve health or contain lesser quantity of undesirable compounds like cholesterol, fat etc. Reformulation of chicken products by incorporating health enhancing ingredients like green vegetables, fibre, vegetables proteins, PUFA, antioxidants etc.

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References

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