NDLI: Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

Content Provider	Springer Nature Link
Author	Singh, Parminder Sahoo, Jhari Talwar, Gopika Chatli, Manish K. Biswas, Ashim K.
Copyright Year	2013
Abstract	A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600–700 g kg$^{−1}$), oil level (25–75 g kg$^{−1}$) and cooking time (3–5 min) for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - colour/appearance, flavour, crispiness, after-taste, meat flavour intensity and overall acceptability. The analysis of variance showed that meat and cooking time interaction showed significant effect (p < 0.01; p < 0.05; p < 0.1) on colour/appearance and crispiness of chicken meat caruncles. Quadratically meat level showed significantly higher effect (p < 0.01; p < 0.05; p < 0.1) on crispiness; and oil level and cooking time (p < 0.05; p < 0.1) on after-taste of chicken meat caruncles. Linearly meat level showed significantly higher (p < 0.05; p < 0.1) effect on colour/appearance, after-taste, meat flavour intensity and overall acceptability of chicken meat caruncles. The optimized conditions were: 650 g kg$^{−1}$ meat level, 50 g kg$^{−1}$ oil level and cooking time as 4 min. Among all sensory parameters, crispiness is one of the most important sensory parameters for meat snacks, which was highest (6.68) at the optimized conditions in the final product. The other sensory parameters ranged from 6.33 to 6.68 on an eight point scale. Box-Behnken design of RSM performed well in the optimization process of development of chicken meat caruncles to produce product with very high degree of acceptability. 650 g kg$^{−1}$ of spent hen meat level produced the most acceptable product in terms of sensory profile.
Starting Page	1290
Ending Page	1303
Page Count	14
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	3
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-09-19
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chicken meat caruncles Sensory attributes Box-Behnken design Response surface methodology Spent hen meat Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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