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Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

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Abstract

Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110–130 g); processing conditions such as steaming time (12–18 min) and drying time (7–9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

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Acknowledgment

This work was supported by the department of livestock products technology GADVASU Ludhiana Punjab India and special thanks to Dr. S. Balasubramanium for their valuable support related to response surface methodology (RSM) study.

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Authors and Affiliations

  1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 141004, Punjab, India

    Anshul Kumar Khare, Manish Kumar Chatli & Jhari Sahoo

  2. Division of Post-Harvest Technology, Central Avian Research Institute, IVRI campus, Izatnagar, Bareilly, 423 122, UP, India

    Asim Kumar Biswas

  3. Central Institute of Agriculture Engineering, Nabi Bagh, Berasia Road, Bhopal, 462038, Madhya Pradesh, India

    S. Balasubramanium

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  1. Anshul Kumar Khare
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  2. Asim Kumar Biswas
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  3. S. Balasubramanium
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  4. Manish Kumar Chatli
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  5. Jhari Sahoo
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Correspondence to Anshul Kumar Khare.

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Khare, A.K., Biswas, A.K., Balasubramanium, S. et al. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology. J Food Sci Technol 52, 3719–3729 (2015). https://doi.org/10.1007/s13197-014-1431-6

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  • DOI: https://doi.org/10.1007/s13197-014-1431-6

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