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

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 extr...

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Bibliographic Details
Published in:Nutrition and food science 2015-07, Vol.45 (4), p.606-615
Main Authors: Kumar, Yogesh, Singh, Praneeta, Tanwar, Vinay Kumar, Ponnusamy, Prabhakaran, Singh, Pramod Kumar, Shukla, Prateek
Format: Article
Language:English
Subjects:
Chickens
Cholesterol
Enzymes
Food & nutrition
Fruits
Ginger
Juices
Lemons
Marinated
Meat
Moisture content
Personal health
Poultry
Proteins
Public policy & environmental management
Quality management
Restaurants
Sensory perception
Spices
Television programs
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Summary: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.
ISSN:0034-6659
1758-6917
DOI:10.1108/NFS-02-2015-0010