Browsing by Author "Cyril, H.W."

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    Development of a Burger Using Chicken Meat, Liver and Gizzard with Locally Available Cereal as a Filler
    (Uva Wellassa University of Sri Lanka, 2010) Bandara, U.S.R.T.A.; Abeyarathne, E.D.N.S.; Cyril, H.W.
    Burger is one of the value added processed meat product which consists of a cooked patty of ground meat, placed between two buns. Consumers prefer to eat burgers due to convenience, variety, economy and nutritional value. In this study, burgers were made using Chicken meat, liver and gizzard which were chopped and blended. Then all the other ingredients were added to the chicken mixture and mixed well and shaped according to requirement and cooked at 150 °C for 20 minutes. Number of preliminary trials and sensory evaluations were conducted to find the optimum levels of liver and gizzard to be incorporated in burger and to find suitable filler for the replacement of the binder. In all experiments burger made with 100% chicken was used as control. Water Holding Capacity (WHC), Thiobarbituric Acid (TBA) value and pH were checked for keeping quality analysis. Crude protein, crude fiber, fat, dry matter and ash contents were checked under the proximate analysis. In first sensory evaluation, treatment 457 with 37.5% of liver, was selected as the best product (P<0.05) and in the second treatment 357 with 37.5% of gizzard, was selected (P<0.05) followed by the third sensory evaluation, treatment 365 with 28.5% of gizzard and 9% of liver, was selected (P<0.05). In the fourth sensory evaluation, treatment 557 which contained brown rice flour and bread crumbs as fillers, were selected (P<0.05). Keeping quality results indicated a decrease in WHC and pH values (P<0.05), but TBA value has increased (P<0.05), in both control and selected product. Crude protein, crude fat, crude fiber and dry matter contents were high (p>0.05) and ash content was less (p>0.05) in the selected product than the control product. Considering the nutritional value and the cost of production, burger which contained 28.5% gizzard and 09% liver is found to be better than the control. Key words: Burger, Liver, Gizzard, Filler, Keeping quality
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    Development of a Crispy Snack by Incorporation of Chicken Gizzard and Liver with Rice Flour
    (Uva Wellassa University of Sri Lanka, 2010) Abeyrathne, E.D.N.S.; Mudannayaka, K.M.D.C.; Cyril, H.W.
    A balance nutritive diet means a healthy life of any person. Many people cannot afford to consume protein sources. Nowadays people like to have snacks in between their main meals. It is important to promote local resources like rice in producing such products. Gizzard and liver are high protein sources. Incorporating such organ meat to a snack will be economical and can facilitate self employment. Preliminary trials were carried out to finalize rice flour, pepper and other spices with coconut milk in the recipe. Two sensory trials were carried out to find the best levels of chicken liver and gizzard. With finalizing the optimum percentage of organ meat another trial was carried out to find the best combination. Then the selected sample was subjected to keeping quality and proximate analysis with control. Crispy snack which has 10% gizzard was the best over control in the last trial (p>0.05). Sample which has 10% gizzard and control was analyzed for nutrition composition. Sample which has 10 % gizzard contains 25% more protein than control. Crude fat and ash content are similar in both samples (p>0.05). Moisture content is higher in control. Thiobarbituric acid (TBA) value of sample and control significantly reduced during first seven days and reduction was not significant (p>0.05). pH has same pattern where pH reduce during first 14 days and then increases (p>0.05) . This causes formation of free fatty acids and amino acids. With time Water Holding Capacity (WHC) increases in both samples. After seven days WHC reduces in treatment sample. This causes high protein content and presence of more rice flour in the control. Sample which contain 10% gizzard has more protein and is better than the control with reference to the keeping quality. Key words: Gizzard, Rice flour, Crispy snack, Keeping quality, Sensory
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    Development of a HACCP Plan for Formed Meat Production Line at Gills Food Product (PVT) Ltd.
    (Uva Wellassa University of Sri Lanka, 2010) Piyasena, K.M.P.K.; Abeyrathne, E.D.N.S.; Jayasena, D.K.D.D.; Boraluwa, C.; Cyril, H.W.
    Over the past decade several food poisoning outbreaks have been reported with meat products. Hence implementation of a proper quality assurance system is important for meat products to ensure the product safety during their long shelf life. Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify and assess the hazards and risks associated with food operation in defining the means of their control. It eliminates or reduces the biological, chemical and physical hazards to an acceptable level to ensure a safe product to consumers. Formed chicken drumstick is one of the formed meat product manufactured at Gills Food Product (Pvt) Ltd. Therefore the main aim of this study is to develop a HACCP plan for the processing line of formed chicken drumstick. Based on existing production line, process flow diagram was developed. Good Manufacturing Procedure (GMP) manual was studied and Standard Operation Procedures (SOP) manual was developed to fulfill the pre-requisite program. Entire potential hazards associated with each processing step from raw material reception to dispatch of the end product were identified. Then weighing of additives, deep frying, metal detection and blast freezing were identified as the Critical Control Points (CCPs) in the processing line using CODEX CCP decision tree. Monitoring of CCPs, correction action and verification procedure were developed and documented. Control limits were established for the identified CCPs. Critical limit for nitrate was 100 mg/kg. During deep frying minimum core temperature of the product was estimated to be 71.1 °C for 10 seconds. A critical limit of blast freezer temperature was between -32°C and -35°C within 4 hours. The metal detector should detect 1.0 mm for Ferrous, 1.5 mm for stainless steal and 2.0 mm for non ferrous fragments. Once the proposed HACCP plan is implemented, it is expected to produce formed meat products at Gills Food Product (Pvt) Ltd. under internationally accepted food safety standards. Key words: CCPs, Chicken drumstick, Nitrate, Deep frying, Blast freezing
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    Development of a Low Fat Chicken Meat Ball with a Suitable Fat Replacer
    (Uva Wellassa University of Sri Lanka, 2010) Dissanayake, H.D.S.J.; Jayasena, D.K.D.D.; Samayamanthree, S.D.B.; Cyril, H.W.
    Development of low fat meat products becomes increasingly popular in the world market. Meat ball is one such popular formed meat product and development of a low fat chicken meat ball is attempted to fulfill the consumer satisfaction. Original chicken meat ball formula was modified by introducing equal amounts (6%) of isolated soya protein (ISP), TVP and gelatin as fat replacers to produce three new formulae. All samples were prepared under same conditions and the organoleptic characters were tested using 30 untrained panelists. After finalizing the best fat replacer, loose meat percentage of original 'thicken meat ball formula was changed and three new formulae were prepared using loose meat and fat replacer combinations of 18% and 6%, 20% and 4%, 22% and 2% respectively. Commercial chicken meat ball was taken as the control. Organoleptic characters of four meat ball samples were tested again. Keeping quality characters were also measured for one month storage period at weekly intervals. Proximate analysis was conducted for all samples. Data were analyzed using MINITAB and SAS statistical packages. Friedman test revealed that at least two treatments were significantly different (P<0.05) for aroma, taste and overall acceptability. 1SP was selected as the best fat replacer as ISP added meat ball showed the highest median values for sensory qualities. The second experiment was conducted to select the best combination of loose meat and fat replacer and no significant difference (P>0.05) observed among the treatments for sensory characters except for overall acceptability. Highest median value for overall acceptability was recorded for treatment A (loose meat 18% and ISP 6%). pH values of all samples decreased during the storage period but no significant difference (P>0.05) observed among treatments. Water holding capacity did not significantly (P>0.05) decrease during the storage period. There was no significant difference among treatments (P>0.05) for protein, dry matter and ash contents except for crude fat contents (P<0.05). Treatment A had the lowest median value for crude fat whereas the control sample had the highest. Therefore Treatment A was selected as the best formula for a low fat chicken meat ball. Key words: Low fat, Isolated soy protein, Loose meat, Meat ball