cooked in a tandoor, which had been
started 30 minutes previously with
charcoal to reach a moderate and
uniform temperature of 150-175°C.
Initial cooking lasted for 15 minutes,
after which the meat was removed,
basted with refined vegetable oil and
then returned to the oven for another
2-3 minutes to reach an internal
temperature of more than of 80°C.
Coated wingettes
Marinated wingettes are coated with
a batter of Bengal gram flour and rusk
powder. These were deep-fat-fried
until golden brown.
Fried wingettes
Marinated wingettes were deep-fat-fried for about 10 minutes to reach an
internal temperature of 85°C.
Product evaluation
Sensory evaluation
A standard sensory evaluation
method using an 8-point descriptive
scale was followed ( 8 = excellent; 1 =
very poor). Products were considered
to be highly acceptable when they
scored more than 6. 5 points for the
sensory attributes of appearance,
flavour, juiciness, texture and overall
palatability. The coated wingettes
had a highly desirable appearance.
Grilled and tandoori wingettes scored
well for flavour. Fried wingettes were
given high scores for all the attributes.
All the products were rated highly
acceptable.
Cooking yield
Cooking yield (defined as [cooked
weight /raw weight] x 100) ranged
from 78.0 to 81.5%. The highest
yield was measured for the coated
wingettes, and the lowest for the
grilled wingettes.
Proximate composition
The proximate composition did not
vary greatly between products (see
table). All the products were high in
protein and low in fat.
Storage
Raw wingettes can be stored frozen
for future use but it is necessary to
allow sufficient time for thawing – at
least 15 hours at 3°C – for maximum
marinade absorption. Because of the
thin muscle layer, wingettes are easily
marinated, and the salt and spices
penetrate thoroughly.
Does size matter?
Trials were conducted to find
out the effect of size on the sensory
quality of the products. Wingettes
from light (less than 1.5kg
bodyweight), medium (1.5 - 2.0kg)
and heavy (more than 2kg) broilers
were used for the preparation of all
the products. The best sensory quality
scores were achieved by wingettes
from the heaviest birds, and they
also had a better shape, with more
and juicier meat than the other two
groups. As broilers in developed
Range of wingettes products: 1 – raw;
2 – marinated; 3 – grilled; 4 – fried;
5 – microwaved; 6 – tandoori-cooked;
7 – coated
Raw wingettes from light, medium
and heavy broilers
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Chicken Neck Breaking
Other applications: wing trim,
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tenderloin trim, heart and liver & Split
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Jarvis Products Corporation
33 Anderson Road, Middletown CT. 06457
Telephone (860) 347-7271
Fax (860) 347-9905
E-mail jarvis. products.corp@snet.net
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