Quality Characteristics of Chicken Meat Cutlets Incorporated with Finger Millet (Eleusine coracana) Flour

In view of continuously growing demand of snacks foods worldwide due to rapid changing lifestyle, industrialization and urbanization, the present study was conducted to standardize the incorporation level of finger millet flour for preparation of chicken meat cutlets. Chicken meat cutlets were prepared with different levels of finger millet flour viz. 5, 10, and 15%, and different levels by replacing the lean meat in chicken cutlets formulation. The optimum (mention) level of finger millet was standardized as 5% for incorporation in chicken meat cutlets. Crude fiber and calcium content of chicken cutlets prepared with finger millet flour was significantly higher as compared to control thereby depicting marked improvement in the desirable food trait with health benefits. The product yield of chicken meat cutlets with optimized level of finger millet flour was significantly higher as compared to control. It did not show significant effect on any of the sensory parameters. Storage stability of aerobically packaged chicken meat cutlets with optimum level (mention level) of finger millet flour along with control was further evaluated during refrigerated storage (4±1oC) at regular intervals of 0, 3, 6 and 9 days with respect to physico-chemical, microbiological and sensory characteristics. Chicken meat cutlets could be stored safely in aerobic packaging for 6 days at refrigeration condition (4±1oC).

Toxigenic Profiling of Enterotoxin-Producing Bacillus cereus Isolated from Marketed Raw Chicken Meat and Human Subjects by Triplex and Multiplex PCR

Bacillus cereus incorporates the most important group of endospore-forming micro organism and can cause emetic and diarrheal food poisoning. A total of 42 B. cereus strains isolated from marketed raw chicken meat and human subjects swab samples were assessed by a triplex and multiplex PCR for the presence of enterotoxin genes. The detection rate of nheB, hblA, hblD, cytK, nheA,CER, hblC and entFM enterotoxin genes among all B. cereus strains was 83.33%, 80.95%, 69.04%, 21.42%, 47.61%, 0%, 61.90%, and 92.85% respectively. Enterotoxigenic profiles were determined in enterotoxin-producing strains showed 19 different patterns. The results offer essential information on toxin genes prevalence and toxigenic profiles of B. cereus from sources of origin. The present study was taken into consideration about extreme fitness danger for public health and insuring extra ability in difficulty to food safety amongst all B. cereus group members. Also, there may be need for extensive and continuous tracking of food products embracing both emetic toxin and enterotoxin genes.