Volume: 48 Issue: 2
Year: 2017, Page: 59-64,
Received: June 26, 2016 Accepted: July 2, 2016 Published: Dec. 31, 2017
A study was conducted to optimize the level of humectant glycerol (HG) as a hurdle(i.e., aw hurdle)for the preparation of barbecued chicken. In this study three different concentration of HG based on green weight of chicken was used as desorption solution viz., Treatment T1-1.0%, Treatment T2-2.0% and Treatment T3-3.0%. Different physico-chemical parameters evaluated were pH, water activity (aw), cooking yield, moisture, protein, fat, ash contents, Hunter L*a*b* values and sensory attributes. With increase in concentration of HG in desorption solution significant (p<0.05) reduction in aw and significant (p<0.05) increase in fat and ash content of the products was noted. The desorption of barbecued chicken with HG solution had no significant effect on lightness (L*) and redness (a*) value. However, T2 had a significantly (p<0.05) lower yellowness (b*) value among treatments. The addition of HG in the barbecued chicken significantly (p<0.05) improved the juiciness, texture and overall acceptability score. Among all treatments T2 showed significantly (p<0.05) lower aw, comparatively higher cooking yield and significantly (p<0.05) higher overall acceptability. Thus, it can be inferred that barbecued chicken treated with 2 per cent HG desorption solution had better physico chemical and sensory characteristics compared to other treatments and control.
Keywords: humectant, glycerol, aw, quality characteristics, barbecued chicken.
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