Sensory Characteristics of Different Types of Chicken Karahi

• Main Authors: Arab Khan Lund, Yar Muhammad Jalbani, Abdul Samad Mangsi, Qudratullah Kalwar, Rasool Bux Laghari, Kashif Ali Malik, Muhammad Aqeel Khoso, Abdul Salam Arain
• Format: Article
• Language: English
• Published: Jinnah University for Women 2019-07-01
• Series: RADS Journal of Biological Research & Applied Science
• Subjects: Meat products; sensory properties; chicken karahi
• Online Access: http://jbas.juw.edu.pk/index.php/JBAS/article/view/210
• ISSN: 2305-8722; 2521-8573

This study was designed to evaluate the sensory characteristics of different types of chicken karahi, is one of the favorite dishes of Pakistani people. Fifteen trained panelists were asked for the sensory evaluation of karahi. The sensory evaluation showed that the white shahi chicken karahi received significantly (P<0.05) higher score for flavor, tenderness, and overall acceptability (4.61, 4.61, & 7.93, respectively) than that of koyla chicken karahi (4.06, 3.98 & 6.66, respectively) but remained non-significant (P>0.05) with the red shahi chicken karahi (4.53, 4.14 & 7.33, respectively). The panel of judges found that the white shahi chicken karahi was tenderer and has improved flavor followed by red shahi chicken karahi in comparison to koyla chicken karahi. However, the panel of judges was found non-significant (P>0.05) difference in color and juiciness of white shahi (4.21 & 4.06, respectively), red shahi (4.29 & 3.88, respectively) and koyla chicken karahi (4.55 & 3.91, respectively). The koyla chicken karahi received the highest score for color followed by red shahi and white shahi chicken karahi while juiciness was higher in white shahi chicken karahi followed by koyla chicken karahi and red shahi chicken karahi. It could be concluded that the white shahi chicken karahi received the highest sensory score by the panel of judges followed by red shahi chicken karahi and koyla chicken karahi.