EFFECT OF GINGER ON QUALITY OF FROZEN SPENT HEN MEAT BALLS
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Date
2003-04
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT :
A study was conducted to investigate the use of ginger at different levels in ready-to-cook (RtC) and ready-to-eat (RtE) chicken meat balls stored under frozen condition. Ginger was added to chicken meat balls formulation at 2%, 4% and 6% levels which were divided into two batches, one batch was deep-fat-fried (RtE) and the other batch uncooked (RtC) were packaged in polyethylene bags and stored at -20±2oC. Evaluations were done initially and subsequently at an interval of 15 days upto 60th day. In order to assess the quality characteristics of the product, the parameters analysed included shrinkage, cooking loss, penetrometre values, pH, moisture, TBA, ERV, microbial load and sensory evaluation. The experiment was conducted in four replicates and the recorded observations were subjected to statistical analysis. The results showed that, with increasing level of ginger addition, there was an increase in pH and flavour scores and a decrease in TBA values of chicken meat balls next to BHA added samples. Statistically no significant effect was observed due to addition of ginger on shrinkage, cooking loss, penetrometre values, ERV, microbial load and appearance score. During frozen storage of the chicken meat balls for 60 days, there was an increase in shrinkage, cooking loss, pH and TBA values and a decrease in moisture, penetrometre values, microbial load, appearance, flavour and juiciness scores. However no significant influence was observed on ERV. Between the RtC and RtE samples, significant difference was observed for all the parameters. The results from the experiment showed that ginger exhibits anti-oxidant property when added at 4% and 6% levels. It also enhanced the flavour and juiciness of the chicken meat balls.
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