STUDIES ON THE DEVELOPMENT OF OAT FLOUR SUPPLEMENTED CHICKEN MEAT PATTIES WITH DIFFERENT ANTI-OXIDANTS
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Date
2014-11
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA
Abstract
ABSTRACT :
A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat patties incorporated with oat flour. Trials were conducted to incorporate oat flour at three different levels viz., 2, 3 and 5 per cent to select a binder at its optimum desirable level. Among different treatments, chicken meat patties incorporated with oat flour at 5 per cent level possessed superior physico- chemical and organoleptic qualities, hence oat flour at 5 per cent level was selected for further studies. In the next phase, chicken meat patties standardized with oat flour at 5 per cent level were treated with natural curry leaf powder (Murraya koenigii) at 1 per cent (T1), tomato paste (Lycopersicum esculentum) (T2) at 5 per cent and synthetic antioxidants (BHA) at 0.01 per cent separately to evaluate the quality and shelf-life of chicken meat patties at refrigeration (4±1°C) temperature. Storage studies revealed a significant (P<0.05) effect on the physico-chemical parameters, microbiological and organoleptic quality of chicken meat patties due to the incorporation of various antioxidants during refrigeration. Chicken meat patties incorporated with tomato paste at 5 per cent level had significantly (P<0.05) lower values for cooking loss, pH, standard plate count and yeast and mould count and significantly (P<0.05) higher values for various attributes of organoleptic evaluation under refrigeration. Chicken meat patties incorporated with curry leaf powder at 1 per cent level had significantly (P<0.05) lower values for 2-TBARS than control and other treatments. A significant (P<0.05) increase in cooking loss, pH and 2-TBARS value and a decrease in emulsion stability, WHC of chicken meat patties was observed as refrigeration storage period progressed. Psychrophiles and Coliforms were not detected in any of the treatments during storage. In nut shell, tomato paste at 5 per cent level exerted significantly (P<0.05) desirable effect in term of quality of chicken meat patties and protected its quality with a higher degree of acceptability.
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