Development of Functional Chicken Meat Nuggets with, 2017

The Indian V eterinary Journal (October , 2017) 18 T alapatra, S.K., Roy , S.C. and S en, K.C. (1940) The analysis of mineral constituents in biological mat erials. I. Estimation of phosphorus, Calciu m, magnesium, s odium and potassium in food stuffs. Indian. J. V et Sci. Anim. Husb. 10 : 243-58. Thulasiraman, R ., Kath irvelan, C. and Purushothaman, M.R. (2015) Chemical composition and in vitro dry matt er digest- ibility of dri ed distillers g rain soluble. Int. J Sci. Env iron. 4 (4): 1 177 – 1 1 80. Tjardes, J. and W right. C. (2002) Feeding corn distiller ’s co- products to beef cattle. SDSU Extension Extra.ExEx 2036, Dept. of Animal and Range Sciences. pp. 1-5. U.S. Grain council.(2012) Third Edition of the U.S. Grains Council DDGS User Handbook. Pp: 7. V an Soest, P .J., Robertson, J.B. and Lewis, B.A. (1991) Meth- ods for di etary  ber , neutral detergent  ber and non-starch polysaccharides in relation to animal nutrition. J Dairy Sci, 74 : 3583-35 97. W aldroup, P .W ., W an g, Z., Co to, C., Cerrate, S. and Y an, F . (2007) Development of a Standardized Nutrient Matrix for Co rn Distillers Dried Grains with Solubles. Int. J Poult. Sci. 6 (7): 478-483. Indian V e t. J., October 2017, 94 (10) : 18 - 21 Developm ent of Functio nal Chicken M eat Nuggets with Guava Po wder and Pota ssium Chlorid e * R. Jayan thi 1 , V . A ppa Rao, R obinson J. J. Abrah am, C. V alli and R.Rama ni Department of Livest ock Products T echnology (Meat Science), Madras V ete rinary College, Chennai-60000 7. (Received : 02-02-2017 44/17 Acc epted : 15-03-2017) Abstract A study on the develop ment of functional chicken meat nuggets was carried out to determine the optimum level of inclusion of Guava ( Psidium guajava . L)po w der and optimum replace ment level of sodium chloride with potassium chloride. The functional chicken meat nuggets were evalu- ated for proximate composition and sens ory characteristicsas per the standard procedures. The results revealed t hat high  ber and low sodium functional c hicken meat nuggets c an be prepared w ith incorporation of 1.5 per cent guava powder and by replacing s odium chloride with potassium chloride upto 40 per cent level. Key words : Chicken nuggets preparation, Guava powder, Potassium chlor ide Functional meat product s are those which provide healt h bene ts beyond basic nutrition and are similar in appearance to conventional foods that is int ended to be consumed as part of a normal diet, but has been modi ed to serve speci c physiologic al roles . These pr oducts are generally produced by reformulat ion of meat by either incorporation of ingredients and/or by reduction or replacement of certain ingred ients like salt, etc. Materials a nd Metho ds Functional chicken m eat nug gets were prepared by mixing minced meat with spice mix, salt, maida, sodium tripolyphosphate , sodium nitrite, green condiments, oil and pepper making up 100 per c ent of the emulsion. The emulsion prepared was  nally incorporated with g uava powder at three different levels viz., 0.5, 1.0 and 1.5 per cent respectively ( T1 a , T2 a and T3 a ) and control (without addition of G uav a powder). *Part of M.V .Sc. Thesis submitted by the  rst author to T A NUV AS, Chennai. 1 Corresponding author : Emai l: jayvet1212@gmail.com V ariations in Nutritive Composition ... The Indian V eterinary Journal (October , 2017) 19 The emulsion was p ressure cooked at 121ºC for 30 minutes to reach an internal temperature of 72º C . The nuggets are subjected to proximate composition and s ensory charac- teristics t o select the optimum level of inclusion of guava powder in the functional chicken meat nuggets.The formulation with selected level (1.5%) of inclusion of guava powder from T rial I was opted as control for Trial II. In Trial II, only the salt (Sodium Chloride) content in the formulation was partially replaced by potas- sium chloride at three different treatments viz., 40, 50 and 60 per cent respectively (T1 b , T2 b and T3 b )and co ntrol without rep lacement of sodium chloride. The proximate composition is analysed by following the standard procedure of AOAC (1995). Estimation of dietary  bre content was done by using modi ed method prescribed by AOAC (2012). The sensory evaluation of chicken meat nuggets were assessed by a trained and semi – trained taste p anel drawn from the Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai- 07 on a nine point hedonic scale.The data was subjected to statistical analysis in S P SS (version 20.0) software as per the standard procedure outli ned by Snedecor and Cochran (1994). Results a nd Discus sion The results of proxim ate anal ysis and sens ory evaluation of Tr ial I i s presented in Table I. There w as a highly signi cant (P differ- ence in moisture and dietary  bre content (%) between control and treatments. The increas- ing l ev els of guava powder showed decreasing trend in the m oistureand increasing trend in the Experimen tal design T rial I Inclusion levels of Guava powder (%) Control T1 a T2 a T3 a Nil 0.5 1.0 1.5 T rial II Replacement of Sodium chloride with Potassium Ch loride (%) Control T1 b T2 b T3 b Nil 40 5 0 60 T able I. Proximate andSensory scores of control and treated chicke n nuggets Parameters Control T reatments T1 a T2 a T3 a Proximate Composition Moisture (%) 64.23 b ± 0.40 64.20 b ± 0 .55 61.90 a ± 0 .63 61.05 a ± 0.38 Protein (%) 17.23± 0.37 17.45 ± 0.58 17.93± 0.40 17.77± 0.31 Fat (%) 23.52± 1.46 22.32 ± 1.36 22.58 ± 1.37 20.90± 0.87 Ash (%) 5.37 ± 0.28 5.33 ± 0.21 4.82 ± 0.25 4.73± 0.22 Dietary  bre (%) 1.19 a ± 0.03 2.36 b ± 0.01 4.43 c ± 0.02 5.93 d ± 0.01 Sensory Scores Appearance 7.33 ± 0.22 7.43± 0.19 7.78± 0.21 7.92± 0.16 Flavour 7.22 ± 0.32 7.45± 0.18 7.83± 0.22 7.78± 0.14 T exture 7.32± 0.28 7.30 ± 0.20 7.57± 0.17 7.75± 0.19 Juiciness 7.07± 0.30 7.38 ± 0.20 7.62± 0.17 7.62± 0.08 Overall acceptability 7.15± 0.30 7.22 ± 0.23 7.67± 0.20 7.90 ± 0.12 Means bearing different superscripts (a, b, c and d) within rows differ signi cantly (P n=6 NS - Not Signi cant ** - Highly Signi cant (P R. Jayanthi e t al. The Indian V eterinary Journal (October , 2017) 20 dietary  br e content ( Fig 1). This might be due to the higher dietary  bre content of guava powder Verma et al . (2013). There was no signi cant difference (P>0.05) in scores of sensory attri - butes of c ontrol and t reatments of g uava powder incorporated chicken nuggets. Apparently there was a higher score for nuggets with T3 a in all the sensory values. T hese similar results were observed by Verma et al . ( l oc.cit ) also in sheep meat nuggets with the incorporation of guava powder. The results of proximate anal ysis and sensory evaluation of Trial II is presented in Table II. There was no signi cant difference in proximate analysis. Carraro et al . (2012) also found that there was no s igni cant change in the ash content of bologna sausages prepared by replacement of sodium chloride with potassium chloride.The chicken nuggets treated with T1 b had higher scoresin sensory attributes when compared to other treatments and control (Fig.2) (Ruusunen et al ., 2005; Carraro et al ., loc.cit ). Summary Based on the above  nd ings it was concluded that t he high  ber and low sodium functional chicken meat nuggets prepared with incorpora- tion of 1.5 per cent guava powder and replacing T able II. Proximate andSensory scores of control and treated chick en nuggets Parameters Control T reatments T1 a T2 a T3 a Proximate Composition Moisture (%) 60.42± 0.48 62.00±0.50 61.45± 0.33 61.38±0.61 Protein (%) 17.92± 0.51 17.50 ± 0.13 17.32 ± 0.45 17.67 ± 0.45 Fat (%) 22.08 ± 1.42 22.57 ± 1.52 23.07 ± 1.15 23.92 ± 0.87 Ash (%) 4.55 ± 0.19 4.99 ± 0.17 4.93 ± 0.30 4.77 ± 0.21 Dietary  bre (%) 5.91 ± 0.01 5.90 ± 0.01 5.91 ± 0.25 5.92 ± 0.01 Sensory Scores Appearance 7.05 bc ± 0.25 7.72 c ± 0.10 6.10 b ± 0.46 4 .50 a ± 0.78 Flavour 6.55 bc ± 0.19 7.63 c ± 0.14 5.73 b ± 0.41 3.73 a ± 0.67 T exture 6.77 bc ± 0.30 7.57 c ± 0.1 1 5.85 b ± 0.40 4 .40 a ± 0.76 Juiciness 6.77 c ± 0.20 7.5 8 c ± 0.15 5 .53 b ± 0.35 3.60 a ± 0.66 Overall acceptability 6.65 bc ± 0.28 7.67 c ± 0.21 5.55 b ± 0.44 2 .88 a ± 0.71 Means bearing different superscripts (a, b, c and d) within rows differ signi cantly (P n=6 NS - Not Signi cant ** - Highly Signi cant (P Fig 1. Die tary  bre content of treated chicken nuggets. Fig 2. Sensory scores o f chicken nuggets treated with differ- ent combinations of Sodium chloride and Potassium chloride. Development of Functional Chicken ... The Indian V eterinary Journal (October , 2017) 21 sodium chlorid e with potassium chloride upto 40 per cent level can be recommended to people (with hypertension, bowel dis orders, I schemic Heart Diseases, etc.,) without affecting the physico-chemical and sensory characteristic s of the product. Referenc es AOAC (19 95) Of cial M ethods o f analysis. 16 th Edition, Virgin- ia, USA.AOAC (2012). Of cial Methods o f analysis (991.43). 19 th Edition, V irginia, USA.WHO/F AO (2003). Diet, nutrition and the prevention of chronic diseases. WHO technical report series 916. Geneva: World Health Organization. Carraro, C.I., Machado, R., Espindola, V ., Campagnol, P .C.B., and Pollonio, M.A.R. (2012) The e f fe ct of sodium redu ction and the use of herbs and spices on t he quality a nd safety of bologna sausage . Cienc. T echnol. Al iment .,Campinas, 32 : 289-295. Ruusunen, M., V ainionppa, J., Lyly , M., Laht eenmaki, L., Niemisto, M., Ahvenainen, R., and Puolanne, E. (2005) Reducing the sodium content in meat products: the effect of the fo rmulation in low-sodium ground meat patties. Meat Sci. 69 :53-60. Snedecor , G.W ., and Co chran, W .G. (1994). Statist ical meth- ods. Eighth edition. Oxford and IBH Publishing Co., Ca lcutta. V e rma, A.K., Rajkumar , V ., Banerjee, R., Biswas S., an d Das, A.K. (2013) Guava ( Ps idium guajava L.) Powder as an Anti- oxidant Dietary Fibre in Sheep Meat Nuggets. Asian Australa- sian. J. Anim. Sci ., 26 : 886-895. Indian V e t. J., October 2017, 94 (10) : 21 - 23 Peste-Des-Pe tits Ruminants in Goat - Mac chiavello’s Sta ining Method as a Diagnostic T ool M. Sasika la 1 , J. Selvara j, D. Bashe er A hamad and N. Babu Pr asath Department of V e terinary Pathology , V eterinary C ollege and Research Institute, Or athanadu, Thanjavur - 614 625. (Received : 10-01-2017 13/17 Acc epted : 17-03-2017) Abstract Post-mortem examination of goats of differing ages suspected for PPR revealed varying amount (30-50 ml) of serosanguinous  uid in thoracic cavity, congested and enlarged bronchial lymph nodes, frothy  uid with mucosal congestion in the trachea. Lungs revealed congestion and edema with grey and red hepatizati on. Congestion o f intestinal muc osa and mesenteric lymph nodes were also observed. On histopatholog ical exami- nation, lungs rev ealed edema, haemorrhages, suppurative interstitial bronchopneumonia with giant cell in ltration and intracytoplasmic inclusion bodies in bronchiolar epithelium. On Macchiavello’s special s taining, the viral inclu- sions in the bronchial epithelium were distinctly stained as magenta to purple colored against blue background staining. Key words: PPR, Necropsy, Gross, Histopa- thology Four goats of differing ages were brought for postmortem examination on different dates during the m onth of August 2013 t o the Depart- ment of Veterinary Pathol ogy, Veterinary College and Research Institute, Orathanadu with clinical history of anorexia, dullness and depression, oculo-nasal discharge, respiratory distress and diarrhoea for the past four days. Materials a nd Metho ds Gross lesions were recorded after detailed post- mortem examination and representative tissue pieces viz., lung, trachea, intestine, lymph node, heart and kidney were collected in 10% neutral buffered formalin. The tissues were processed routinely, 4µ thin sections were made, stained with Haemotoxylin and Eosin, then subjected to histopathological examination. Lung section 1 Corresponding author : Email : vppsasi123@g mail.com R. Jayanthi e t al.

Development of Functional Chicken Meat Nuggets with, 2017

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