Studies on the development and refrigerated storage of spent chicken meat loaves
K. PRABHAKARA REDDY AND E. NAGAMALLIKA
NATP Research Project, Department of Livestock Products Technology
College of Vety. Science, Tirupati - 517 502
The effect of inclusion of different extenders viz. corn flour, bengal gram, blackgram and soya flour each at 10 percent level in the development of chicken meat loaves was studied. Spent chicken meat loaves prepared with 10 percent corn flour recorded significantly (p<0.05) higher emulsion stability, overall acceptability and lower Water Holding Capacity (WHC) and moisture than the loaves added with rest of the extenders. The loaves added with blackgram flour at 10 percent level recorded significantly (p<0.05) lower cooking losses and percent protein content than the other formulations. The loaves processed by replacing meat with 10 percent of corn flour were evaluated for quality up to 12 days of refrigerated storage (7 ±1 °C). A significant (p<0.05) reduction in the WHC, percent moisture, and organoleptic characteristics of the loaves was noticed with the progress of storage. Thiobarbituric acid values, percent protein and fat contents, Mesophilic and yeast and mould counts increased gradually with increasing storage period. Refrigeration for 12 days resulted in significant (p<0.05) and gradual decrease in quality attributes and sensory scores, but was well within the limits of acceptability.