1Part of MVSc thesis of first author submitted to, TANUVAS, Chennai, India
Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tanuvas, Chennai-600007, Tamil Nadu
*Corresponding Author: Email: drkarthiklpt@gmail.com
Online published on 19 July, 2017.
A study was designed to develop a novel value added chicken and emu meat tikka. The processed products were compared for their sensory characteristics viz. appearance, flavour, odour, juiciness, texture and overall acceptability by taste panel of 5 semi trained panelists. The cooking yield, colour, amino acid profile, fatty acid profile, proximate composition and texture profile of the products were assessed. The results of the present study on tikka showed that the sensory scores, instrumental colour, fatty acid profile and texture profile of the chicken tikka was superior than the emu tikka. However, amino acid profile of emu tikka was superior than the chicken tikka.
Emu tikka, chicken tikka, sensory, instrumental colour, texture analysis
