Journal of Food Processing & Technology

Department of Food Technology, Jawaharlal Nehru Technological University, Andhra Pradesh, India

Publications

• Research Article   
  Development and shelf-life evaluation of pasteurized BBQ chicken wings
  Author(s): Gullula Varma*
  
  This study aims to develop a value-added ready to eat chicken drumette and flab using barbecue sauce. Four experimental groups were made: 780 g, 790 g, 800 g of barbecue sauce and formulation without barbecue sauce taken as control. The drumette, flab and marinade were mixed in a 3:1 ratio for better results and kept aside for resting. The marinated chicken drumette, flab was prepared using conventional oven cooking methods at a temperature of 180? For 15 min. The sensory parameters were evaluated for the cooked product, while the proximate analysis was done for the raw product. The formulation with 790 g of barbecue sauce (T2) had scored as best with the overall acceptability of 8.82. The shelf-life studies for the best accepted marinated chicken drumette were performed through sensory, proximate and microbial analysis for one week during the storage period at a temperature of 4? The.. View more»
  

  Abstract PDF