Effect of texturized soy granule powder on the quality characteristics of dehydrated chicken meat rings
2013
Mishra, B.P. | Chauhan, G. | Mendiratta, S.K. | Rath, P.K.
The present study was conducted to evaluate the effect of texturized soy granule powder as extender on the quality characteristics of dehydrated chicken meat rings prepared from spent hen meat. Three levels of texturized soy granule powder (1:1 hydration, w/w) viz.5, 10 and 15 percent were used as extender replacing lean meat in the formulation. The dehydrated chicken meat rings formulated without texturized soy granule powder served as control. Level of texturized soy granule powder highly significantly (P<0.01) influenced the moisture, fat, protein content, pH, flavour, texture, meat flavour intensity, overall acceptability of the products. Similarly dehydration ratio, rehydration ratio and ash content significantly influenced (P<0.05). Use of 5% texturized soy granule powder is recommended as optimum for the preparation of extended dehydrated chicken meat rings.
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