Quality and Acceptability of Chicken Meat Cutlets Incorporated with Cooked Unripe Plantain with Peel
M. Anna Anandh *
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
G. Gawdaman
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
R. K. Kanimozhi
Directorate of Distance Education, TANUVAS, Chennai – 600 035, Tamil Nadu, India.
M. Prema
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
R. Karthick
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Chicken meat cutlets commonly use cooked mashed potato as a binder and extender, while incorporation of fibre-rich plant ingredients may improve their functional and nutritional characteristics. Cooked unripe plantain with peel contains starch and dietary fibre that may influence water retention, product yield and composition. However, information on its use as a partial replacement for cooked mashed potato in chicken meat cutlets remains limited.
Aims: To evaluate the effect of cooked unripe plantain with peel (CUPP) as a partial replacement for cooked mashed potato on the physicochemical, proximate and sensory characteristics of chicken meat cutlets and to determine the optimum replacement level.
Study Design: A completely randomised experimental design was used.
Place and Duration of Study: Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu, Tamil Nadu, India, from April to July 2026.
Methodology: Chicken meat cutlets were prepared by replacing cooked mashed potato with CUPP at 5% (T1), 10% (T2) and 15% (T3), while the formulation without CUPP served as the control. Physicochemical characteristics, proximate composition and sensory quality were evaluated. Sensory attributes were assessed using a nine-point hedonic scale, and the data were subjected to analysis of variance.
Results: CUPP incorporation significantly affected all physicochemical and proximate parameters evaluated (P < 0.001). Increasing CUPP levels improved emulsion stability, cooking yield, breading pickup, moisture retention, moisture, ash and crude fibre contents, while reducing emulsion pH, product pH, oil uptake, protein and fat contents. Crude fibre increased from 0.43% in the control to 2.31, 4.17 and 5.31% in T1, T2 and T3, respectively. T2 recorded the highest sensory scores for appearance and colour, flavour, texture, crispiness and overall acceptability. Its overall acceptability score was 8.33 compared with 8.00 for the control. T3, despite having the highest crude fibre content, received lower sensory scores.
Conclusion: CUPP can be used as a partial replacement for cooked mashed potato in chicken meat cutlets. Based on the physicochemical, proximate and sensory results, 10% CUPP replacement (T2) was identified as the optimum level for preparation of chicken cutlets.
Keywords: Chicken meat cutlet, cooked unripe plantain, dietary fibre, functional meat product, plantain peel, sensory quality