DEVELOPMENT OF SPENT CHICKEN MEAT NUGGETS WITH DIFFERENT EXTENDERS
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Date
2008-10
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RI VENKATESWARA VETERINARY UNIVERSITY ,TIRUPATI – 517 502. (A.P.) INDIA
Abstract
ABSTRACT :
An investigation was carried out to study the effect of soy flour, corn flour and bengal gram flour separately each at 5, 10 and 15 % levels in the formulation of spent chicken meat nuggets.
The entire investigation was carried out in two phases, in the first phase, soy flour, corn flour and bengal gram flour each at 5, 10 and 15 % levels were incorporated in the formulations of spent chicken meat nuggets and subjected to various quality characteristics. The study revealed that 10 % soy flour, 15 % corn flour and 15 % bengal gram flour formulations have lower cooking losses, better emulsions stability, higher water holding capacity and superior sensory characteristics compared to control 57 and other levels of those respective flour formulations and these were selected for pursuing the storage studies at refrigerated storage (4±1°C).
In the second phase, the selected flour formulations of spent chicken meat nuggets were subjected to refrigerated (4±1°C) storage temperature and quality characteristics were evaluated at every 4 days interval for a period of 20 days.
The decreasing trend of water holding capacity was noticed throughout the storage period. The mean ± S.E values of pH also significantly (P<0.05) increased with increase in refrigerated storage and 2-thiobarbituric acid reactive substance values were also found to be increasing significantly (P<0.05) with storage period, irrespective of flour formulations.
The percent moisture and fat content of nuggets significantly (P<0.05) decreased and percent protein content was significantly (P<0.05) increased during the storage period. The percent total ash content was not affected significantly (P>0.05) by both flour formulations and storage period.
The total plate counts (log 10 CFU/ gm of meat sample) were significantly (P<0.05) increased in the all flour formulations of spent chicken meat nuggets during the refrigerated (4±1°C) storage period, but psychrophilic counts were not observed even upto 20 days. The yeast and mould counts of nuggets significantly (P<0.05) increased in refrigerated storage.
Organoleptic evaluation scores revealed that the storage had significantly (P<0.05) reduced scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability of all flour formulations of spent chicken meat nuggets. However the products were in good condition within the limits of acceptability of panelists upto 20 days of refrigerated (4±1°C) storage.
The cost of the production of nuggets extended with 15% bengal gram flour was lower followed by 15% corn flour followed by 10% soy flour and control. The cost of the production (Rs/kg) of spent chicken meat nuggets prepared with control, 10% soy flour, 15% corn flour and 15% bengal gram flour is Rs 150.00, 147.50, 134.00 and 132.00 respectively.
Based on the above findings, it is concluded that 10 % soy flour, 15 % corn flour and 15 % bengal gram flour is considered as superior for preparing spent chicken meat nuggets, which are acceptable upto 20 days of refrigerated (4±1°C) storage without significant deterioration of quality characteristics. However, all these nugget formulations were acceptable under refrigerated (4±1°C) storage upto 20 days and the 58 quality characteristics revealed that nuggets extended with 15% corn flour had good acceptability followed by 10% soy flour and 15% bengal gram flour.
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Keywords
SPENT CHICKEN MEAT NUGGETS; soy flour; corn flour; bengal gram