TY  - JOUR
AB  - Purpose– The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos. Design/methodology/approach– Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos. Findings– There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments. Research limitations/implications– The trials are needed to carry out further study to evaluate storage stability of developed momos. Originality/value– Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.
VL  - 44
IS  - 6
SN  - 0034-6659
DO  - 10.1108/NFS-11-2013-0134
UR  - https://doi.org/10.1108/NFS-11-2013-0134
AU  - Singh Tanuja
AU  - Pathak Vikas
AU  - Verma Arun
AU  - Vincentraju Rajkumar
AU  - Goswami Meena
AU  - Singh Veer
PY  - 2014
Y1  - 2014/01/01
TI  - Evaluation of color and textural properties of chicken meat momos
T2  - Nutrition & Food Science
PB  - Emerald Group Publishing Limited
SP  - 474
EP  - 482
Y2  - 2024/04/24
ER  -