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Abstract
Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000): 18-20]
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Chicken currywas prepared using concept of hurdle technology. Boneless chicken pieces were kept in marinating mixture containing common salt 2%, citric acid 0.2%, potassium sorbate 0.05%., BHA 0.002% and water 2.5% (fresh meat weight basis) for 20 h at 4±1 °C and was dehydrated at different (45°C and 60°C) temperatures in cross flow cabinet dryer after steam cooking. The processed product was stored at 4±1°C in polyethylene pouches and evaluated for quality profiles such as physicochemical, microbiological and sensory attributes. During 35 days storage period, both the product showed no marked change in pH, but protein and fat content was higher and the rate of increase in peroxide, free fatty acid and tyrosine value was significantly low in 60°C dried product as compared to the product dried at 45°C. Product dried at 60°C showed low total plate count, but coliforms were absent and yeast and mold counts were stable during storage. The product was well accepted sensorily and no marked quality deterioration was observed during storage period of 35 days.
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