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Indian Journal of Poultry Science
Year : 2000, Volume : 35, Issue : 3
First page : ( 361) Last page : ( 363)
Print ISSN : 0019-5529.

Effect of cooking methods on the quality of chicken liver

Pal U.K., Mandal P.K., Rao V. Kesava, Das C.D.

Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry - 605 009.

Received:  7  July,  2000; Accepted:  11  September,  2000.

Abstract

Experiments were conducted to observe the effect of cooking methods on the quality and acceptability of chicken liver. The liver pieces were marinated with dry spices mix, salt and oil at room temperature for one hour. The marinated liver pieces were subjected to three different cooking methods viz. broiling, shallow flying and microwave cooking separately. Products were subjected to chemical, microbiological and organoleptic evaluation and cooking yield was recorded. The cooking yield was higher in shallow flying (73.48±1.470.4) compared to broiling and microwave cooking (67.48±2.19 and 67.07±1.58%, respectively). Cooking methods had no significant effect on proximate composition and microbiological quality of cooked livers. However, product prepared by broiling had significantly (P<0.05) lower scores for appearance, flavour, juiciness, texture, mouth coating and overall acceptability compared to other methods. So, it is concluded that good quality cooked chicken liver could be produced through microwave cooking or conventional shallow flying.

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Key words

Chicken liver, broiling, shallow flying, microwave cooking, quality.

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