Effect of processing conditions on physico-chemical and textural properties of shami kebab.
Effect of processing conditions like time and temperature of processing and methods of cooking on physico-chemical and textural attributes of shami kebab were studied. Shami kebab was deep fat fried at 120°C for 5 min and 170°C for 2 min and grilled at 140 and 180°C for 5 and 3 min respectively. Variation in cooking yield do not differ significantly (p < 0.05) at 120°C deep fat frying and 180°C grilling. Overall acceptability indicated highest as 8.01 at 170°C deep fat frying processing conditions. Deep fat frying has induced more moisture loss in the product affecting the visco-elastic behavior and the effect was evident in the springiness and cohesiveness profile. Gumminess behavior of all the kebab samples revealed a more energy requirement in complete disintegration. Lipid oxidation in terms of free fatty acid and thiobarbituric acid reactive substances ranged from 7.02 to 8.74% oleic acid and 0.38 to 0.68 mg/ kg malonaldehyde respectively.