Effect of vacuum tumbling on quality characteristics of tandoori layer chicken

An investigation was carried out to assess the effect of vacuum tumbling on quality characteristics of tandoori chicken prepared from breast and leg cuts of spent hen. Control and vacuum tumbled cuts were roasted in conventional oven and evaluated for proximate composition, physico-chemical properties, sensory attributes and microbial status when fresh and during storage at 4±1°C. Tumbling resulted in an increase in moisture and ash contentand decrease in protein contentof products from bothtype ofcuts. Cooking yield and pH also increased due to tumbling. Due to tenderization effect, decrease in shear press value was observed on tumbling. Texture, tenderness, juiciness and overall acceptability scores of products increased with increase in tumbling period and best effect of tumbling was observed in 3 hours tumbled products. Significant increase in thiobarbituricacidreacting substances, standard plate countand psychrotrophic count was noticed during storage both in control and treated products but the microbial counts were well within the safety limit. There was no change in colour and appearance and flavour of tumbled products during storage. Significant decline in flavour, tenderness, juiciness and over all acceptability was observed in tumbled products but they were well acceptable organoleptically upto 12 days of refrigerated storage.