Quality characteristics and textural attributes of restructured chicken meat blocks extended with potato
2012
Malav, O.P. | Sharma, B.D. | Talukder, S. | Kumar, R.R. | Mendiratta, S.K.
Potato (boiled and mashed) was incorporated at the level of viz: 6, 8 and 10% by replacing the lean meat in prestandardized restructured chicken meat blocks (RCMB) formulation to evaluate its efficacy on quality characteristics and textural properties of finished products. Both control and extended RCMB were analyzed for physico-chemical properties such as cooking yield, pH, moisture, protein, fat, moisture protein ratio, ash and shear force value, and also sensory attributes. Cooking yield and pH of all three treatment products were comparable to control group, however the replacement of lean meat with potato at increasing level caused a linear increase in moisture percentage and a concurrent decrease in protein, fat, ash percentages and shear force values of restructured chicken meat blocks. Mean sensory scores for general appearance and flavour showed declining trend with increase in level of extender. Binding, texture and juiciness scores for all treatment products were significantly lower (P<0.05) than control but at 6% level overall acceptability score was comparable with control. The product with 6% level of potato also had comparable hardness, adhesiveness, cohesiveness, gumminess and chewiness values to control RCMB. On the basis of physico-chemical, sensory and textural attributes, the optimum incorporation level of potato for preparation of extended RCMB was adjudged as 6%.
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