STUDY ON QUALITY ATTRIBUTES OF COMPOSITE MEAT CHOCOLATE
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Date
2017
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
Composite meat chocolate, a novel product with enhanced nutritional quality was developed by using animal fat as vegetable fat replacer and then replacing a part of milk chocolate with dehydrated ground chicken meat. Calcium lactate as calcium supplement was added to the developed composite meat chocolate. In first experiment four samples of milk chocolate were prepared by replacing a part of cocoa butter with 0, 10, 20 and 30% of animal fat constituting control and three treatments in ascending order, to improve its textural quality during storage in tropical regions. With the increase in the amount of animal fat replaced, a significant (P<0.05) decrease in sensory attributes and a significant (P<0.05) increase in cholesterol content was observed in third and fourth treatment. However the pH and proximate parameters showed non-significant (P>0.05) difference. Further In second experiment, the second treatment selected from first experiment was taken as control and again four samples were prepared by replacing a part of the milk chocolate containing 10% animal fat with 0, 10, 20 , 30 % dehydrated ground chicken meat. Moisture and protein content showed significant (P<0.05) increase with increase in the amount of meat replaced. While as pH and fat content decreased significantly (P<0.05). A significant increase in cholesterol and decrease in antioxidant activity was observed in second, third and fourth treatment. Sensory scores for third and fourth treatments decreased significantly (P<0.05). In third experiment calcium lactate was added to composite meat chocolate with optimized animal fat and dehydrated chicken meat @ 0.5, 1.0 and 1.5 % level. There was a significant (P<0.05) drop in pH and sensory scores at 1.5% level. However ash content increased significantly with increase in quantity of calcium lactate. Further in experiment fourth, the calcium fortified optimized composite meat chocolate was added with 1, 2 and 3% of blueberry and raspberry extracts and ten samples were prepared. The samples were then stored at room temperature (25±5 C) and refrigeration (4±1 C). Antioxidant activity of samples with fruit extracts was significantly higher compared to composite meat chocolate with no calcium lactate. pH significantly (P<0.05) dropped with time of storage in control and not in treated samples. FFA and TBARS values for samples stored at both refrigerated and room temperature increased significantly after 6 months of storage in all samples however in samples containing highest level of fruit extracts showed non-significant increase. Sensory scores of samples stored at refrigeration as well as room temperature showed significant decrease after 6 months of storage. Microbial count of all samples was within acceptable level even after 6 months of storage.
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