Effect of pea hull flour incorporation and salt replacement on quality characteristics of functional restructured chicken meat rolls
2013
Brijesh Kumar, | Sharma, B.D. | Sharma, R.B. | Talukder, S. | Kumar, R.R. | Mendiratta, S.K.
The present study was conducted to develop low sodium, high dietary fibre functional restructured chicken meat rolls (FRCMR). Pea hull flour (PHF) at three different levels viz., 7.5, 10 and 12.5% (1:1 hydration, w/w) was incorporated by replacing the lean meat in prestandardized restructured chicken meat rolls (RCMR) formulation and observed their effect on quality characteristics and textural properties of treatment products. Both control and functional chicken meat rolls (FRCMR) were analyzed for physico-chemical properties such as cooking yield, pH, moisture, protein, fat, ash and shear force value, and also sensory attributes. Common salt replacement along with incorporation of pea hull flour caused significant (P<0.05) decrease in cooking yield, pH, moisture, protein, fat, ash, shear force and hardness value. Mean sensory scores for general appearance, flavour, binding, texture, saltiness and over all acceptability showed declining trend with increase in level of pea hull flour but Juiciness scores increased with increase in level of pea hull flour. FRCMR with 7.5% level of pea hull flour also had comparable adhesiveness, cohesiveness, gumminess and chewiness values to control restructured chicken meat rolls(RCMR), but significantly(P<0.05) lower value for hardness as compared to control. On the basis of physico-chemical, sensory and textural attributes, the optimum incorporation level of pea hull flour for preparation of FRCMR was adjudged as 7.5%.
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