Mphil Thesis: EFFECT OF DIFFERENT COOKING TECHNIQUES ON THE SENSORY DESCRIPTIVE ATTRIBUTES OF DESI AND BROILER CHICKEN
Description
Chicken is consumed widely across the globe due to its nutritional value, availability, economic aspect, and mass production. Many countries are therefore producing broiler chicken to meet consumer demand. They are largely used in almost all types of cuisines, and chicken is prepared using many cooking techniques, and all techniques produce different results in terms of its attributes. This study focused on identifying which breed is more suitable for a certain cooking process and the comparison of sensory perception and attributes of Desi and Broiler chicken by applying different cooking methods like boiling, frying, BBQ, and conventional. So for this reason, The panel of judges involved in the sensory evaluation of the chicken recipes were the trained faculty members of Food science and Human nutrition department, Kinnaird College for Women, Lahore, who used a 9-point hedonic scale to assess the attributes such as moisture release, chewiness, fiber texture, cohesiveness, color and mean scores were calculated for all the cooked chicken. Later, the chicken samples went under proximate analysis. The results were pleasantly encouraging as the panelists found the attributes of desi and broiler chicken containing recipes quite different and interesting. The attributes like moisture release, hardness, cohesiveness, springiness, cohesiveness of mass, meat size particle, chewdown hardness, chewiness, no. of chews to swallow, residual loose particle, oily mouthcoat, chicken, brothy flavor, color and fiber displayed positive correlation between chicken ( desi and broiler) and different cooking techniques (boiling, frying, BBQ, conventional). The cooking loss was observed the most in fried chicken and the lowest cooking loss was observed in desi broiled chicken. Moisture release score was found highest in boiled meat, Springiness, chewdown hardness, cohesiveness of mass, color was found greater in BBQ broiler meat. Fried chicken scored lowest in meat particle size, chewiness. Broiler chicken scored higher in terms of residual loose particles than desi. Conventionally made meat got disliked in terms of color, chickeny flavor, fiber texture.. Proximate tests were carried out twice to take the replicates. The percentage of moisture, crude protein, crude fiber, crude fat, ash and NFE was collected for both desi and broiler chicken samples. The data obtained was analyzed and evaluated on SPSS software by using MANOVA test and the mean scores, sum of squares and p values were noted and tables were made according to that. Mean values and standard deviation values were calculated by using EXCEL software.