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Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics

Journal of Food Science and Technology volume 51, pages 1411–1415 (2014)Cite this article

Abstract

Effect of mung bean and sprouted mung bean (Vigna radiata) was investigated on meat tenderness, microbial and sensory characteristics. Results showed that treatment of aqueous extract obtained from sprouted mung powder and mung powder have beneficial effect (P < 0.05) on tenderness of chicken breast meat. These extracts also showed (P < 0.05) antibacterial activity for meat bacteria; values of TPC and PPC (log cfu/gm) at 24 h of marination were also lower than initial values in SMP and MP groups thus SMP and MP may contain some antibacterial substances which have beneficial effect on meat bacterial count. There was better (P < 0.05) cooking and sensory scores observed for marinated meat samples than control groups.

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Affiliations

  1. Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, India, 141004

    K. Yogesh

  2. B. Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, India, 141004

    Jamshed Ali

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  1. K. Yogesh
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  2. Jamshed Ali
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Correspondence to K. Yogesh.

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Yogesh, K., Ali, J. Effect of mung bean and sprouted mung bean (Vigna radiata) powder on chicken breast meat tenderness, microbial and sensory characteristics. J Food Sci Technol 51, 1411–1415 (2014). https://doi.org/10.1007/s13197-012-0650-y

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  • DOI: https://doi.org/10.1007/s13197-012-0650-y

Keywords

  • Vigna radiata
  • Sprouted
  • Meat
  • Tenderness
  • Microbial
  • Sensory