volume 40 issue 1 (march 2006) : 34 - 37
EFFECT OF CERTAIN ADDITIVES ON THE QUALITY CHARACTERISTICS OF IMMERSION CHILLED BROILER CUT UP PARTS
1Department of Livestock Products Technology,
CCS Haryana Agricultural University, Hisar - 125 004, India
ABSTRACT
Broiler leg and breast cuts were treated with 5% tetrasodium pyrophsophate + 2.5%
sodium chloride (T1) and (2%) lactic acid + (2%) potassium sorbate (T2) or without any additive
(control) during immersion chilling. The per cent moisture uptake and drip loss were significantly
lower (P0.05) ad per cent cooking yield was higher in T1 group followed by T2 and control
groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall
acceptability of the cooked samples of both the cuts were also superior in T1 followed by T2 and
control samples.
sodium chloride (T1) and (2%) lactic acid + (2%) potassium sorbate (T2) or without any additive
(control) during immersion chilling. The per cent moisture uptake and drip loss were significantly
lower (P0.05) ad per cent cooking yield was higher in T1 group followed by T2 and control
groups. Organoleptic scores in relation to appearance, tenderness, flavour, juiciness and overall
acceptability of the cooked samples of both the cuts were also superior in T1 followed by T2 and
control samples.
KEYWORDS
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Indian Journal of Animal Research
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