Vol. 3, Issue 7 (2015)
Physio-chemical, storage and sensory characteristics of chicken drumstick dried powder
Author(s): Ilansuriyan P, Marimuthu M, Sasikala S
Abstract: The present investigation was to evaluate the physiochemical, storage and sensory characteristics ofrnchicken drumstick dried powder. Drumstick pieces were separated equally into four types of variablesrnwhich help to find the good one. They were raw chicken meat; raw chicken grounded meat, cookedrnchicken meat and cooked grounded chicken meat. Constant temperature of 50 °C was maintained forrncooking the chicken meat. The cooking temperature plays a main role in loss of nutrient content duringrncooking. Then with the help of mixer grinder two samples of both raw and cooked were grounded forrnfurther drying purpose. In the mean time, moisture content of raw meat was also calculated. Then, dryingrnprocess of chicken meat had been done at the three different temperatures such as 70 °C, 75 °C and 80 °Crnto optimize the apt product. After 4- 5 hours of drying, it had been grounded into fine powder with thernhelp of mixer and screened for clearing the impurities. Generally the pre analysis of chicken powderrnmainly TPC, protein and fat helps to optimize the temperature for further usage. Among four types ofrnsamples at three temperature, at 75 °C had nutritional values of protein (89.9%), fat (4.96%) and totalrnplate count deducted for that sample was 30 colony forming unit exactly. Based on this study, it wasrnoptimized that, the sample dried at 75 °C was apt for chicken powder. Then the mass production ofrnchicken powder had been done at the temperature 75 °C for storage and shelf life studies. Aluminiumrnpackage and low density poly ethylene were the type of packages used for determine the characteristicsrnof chicken powder in storage condition with the application of nutritional analysis.