Development of Chicken Tikka by Marination with Natural Tenderizers: Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast Meat and Chicken Tikka

Yogesh Kumar

ISBN 10: 3659948942 / ISBN 13: 9783659948947

Published by LAP LAMBERT Academic Publishing, 2016

196 pages. 8.66x5.91x0.45 inches. In Stock. Seller Inventory # 3659948942

Synopsis:

Chicken Tikka is a traditional Indian meat dish prepared by broiling or grilling small pieces of chicken which have been marinated in spices and curd. Traditionally, it is made on skewers in a tandoor (Indian clay oven). The literal meaning of Tikka is “pieces of chicken” usually boneless. Marinated meat products provide taste, convenience and designer food to the consumers. Modern consumers expect the foods they eat to be beyond taste and attractiveness and also safe, healthy and cheaper. Therefore, development of household technology for production of marinated meat products is need of the hour. The aim of present investigation was to standardize the level of lemon juice and ginger extract as marinade solution for spent hen breast meat marination (semi-processing) and evaluate their use as marinade and also to explore the impact of marination on physico-chemical characterstics, sensory quality, textural properties and storage stability of chicken Tikka prepared from marinated spent hen breast meat.

About the Author: Yogesh Kumar is working as a Teaching Associate in Department of Livestock Products Technology at PGIVER,Jaipur. He obtained his B.V.Sc.&A.H from RAJUVAS,Bikaner in 2011 and M.V.Sc. from Department of Livestock Products Technology at G.B.P.U.A.&T.,Pantnagar in 2014.He is a Member of Editorial Board of some International Scientific Research Journals

Bibliographic Details

Title: Development of Chicken Tikka by Marination ...
Publisher: LAP LAMBERT Academic Publishing
Publication Date: 2016
Binding: Paperback
Condition: Brand New