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Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination

Yogesh Kumar (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)
Praneeta Singh (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)
Vinay Kumar Tanwar (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)
Prabhakaran Ponnusamy (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)
Pramod Kumar Singh (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)
Prateek Shukla (Department of Livestock Products Technology, College of Veterinary and Animal Sciences, G. B. Pant University of Agriculture and Technology, Pantnagar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 July 2015

321

Abstract

Purpose

The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination.

Design/methodology/approach

Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes.

Findings

There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka.

Research limitations/implications

Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile.

Originality/value

Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Keywords

Acknowledgements

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

Citation

Kumar, Y., Singh, P., Tanwar, V.K., Ponnusamy, P., Singh, P.K. and Shukla, P. (2015), "Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination", Nutrition & Food Science, Vol. 45 No. 4, pp. 606-615. https://doi.org/10.1108/NFS-02-2015-0010

Publisher

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Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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