Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination

Abstract

Purpose – The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination. Design/methodology/approach – Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes. Findings – There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka. Research limitations/implications – Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile. Originality/value – Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Effect of using acid whey for marinating chicken breast muscles in organic production

“…The degree of acidification of the muscle tissue affects the technological and sensory characteristics of meat, as well as the development of microflora and the intensity of autolytic processes and, consequently, the processing value of meat. The results of studies by many authors (Ergezer and Goke, 2011;Kumar et al, 2015;Kumar et al, 2017;Yusop et al, 2010;Serdaroğlu et al, 2007) show that the pH of marinated meat depends on the pH of the marinade, which was confirmed in the present author's study ( Table 1). The study by Kumar et al (2017) indicated that the low meat pH after marination has positive effects on the texture, increasing the water holding capacity and the moisture content.…”

“…Increase in the moisture content might be attributed to marinade absorption. Similar results were obtained by Kumar et al (2015) and Kumar et al (2017) for breast muscles of hens after the laying period marinated with the use of lemon juice. Meat with a higher water holding capacity loses less meat juice during heat processing, which results in a better juiciness (Yusop et al, 2010).…”

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

“…Differences in marinade absorption could be due to the density of marinades, differences in the osmotic pressure exerted by different marinade solutions, and also the marinades' pH. Many authors [8,14,16,34,35] indicate that the acidity of marinated meat depends on the pH of the marinade, as confirmed in the present study. e pH value of raw pheasant breast muscles marinated with acid whey and buttermilk was significantly (p < 0.05) lower than that of those marinated with lemon juice.…”

Development and Cost Economics of Bhujia Incorporated with Spent Hen Meat Powder

“…Diversity of convenience/ready-tocook/ready-to-serve chicken meat products such as kababs, tikkas, lollipops, fingers, nuggets, patties and sausages exist in the markets. However, perishability of meat products has been regarded as a very serious problem, particularly in tropical countries like India, where household refrigeration facility is scanty (Kumar et al, 2015). In the present era, development of safe and shelf stable products is the priority of food industry to curtail the high energy cost involved in food preservation and for consumer safety.…”