Designer chicken meat rolls and patties incorporated with fiber
Abstract
The study was conducted to develop designer chicken meat rolls and patties incorporated with fiber. Rice bran, black gram hull and psyllium husk were used as dietary fibre sources. Incorporation of rice bran and black gram hull at 5, 10 and 15 per cent level and psyllium husk at 4, 6 and 8 per cent level was tried. On the basis of sensory evaluation, the best selected levels of these sources were combined. Effect of two different methods of cooking, i.e. steam cooking and baking on physico-chemical, proximate and sensory properties of fiber sources added products was assessed. The developed products were stored at refrigeration (4±1˚C) for 15 days and samples were drawn at an interval of 3 days to assess the shelf life. Rice bran had highest moisture, protein, fat and ash content than black gram hull and psyllium husk. The per cent TDF and SDF was highest in psyllium husk while black gram hull had highest IDF content than other fiber sources. Addition of all the three sources of dietary fiber resulted in an increase in emulsion stability and cooking yield and a decrease in moisture and protein content. The ash content increased in rice bran and black gram hull added meat products but decreased in psyllium husk incorporated meat rolls and patties. Baking resulted in a higher protein and ash content but lower moisture percentage than steam cooking. The sensory scores decreased with the increase in levels fiber sources. Incorporation of 10 per cent rice bran, 5 per cent black gram hull and 4 per cent psyllium husk was found suitable on sensory analysis in both meat rolls and patties.On the basis of selected levels, rice bran (10 per cent) and black gram hull (5 per cent) was tried in combination with 2, 4 and 6 per cent level of psyllium husk .Also rice bran and black gram hull combination levels viz. 10+3, 10+4 and 10+5 per cent were tested by sensory panelists . On the basis of sensory scores, 10 per cent rice bran + 4 per cent psyllium husk, 5 per cent black gram hull + 4 per cent psyllium husk and 10 per cent rice bran + 3 per cent black gram hull resembled with control and were found suitable for incorporation in both meat rolls and patties. Least cooking loss and cholesterol content was observed in meat rolls and patties with 10 per cent rice bran + 4 per cent psyllium husk and its textural parameters resembled that of control. TDF increased significantly on addition of fiber sources individually and in their combinations to meat rolls and patties. Maximum increase in TDF was observed in 10 per cent rice bran + 4 per cent psyllium husk incorporated meat rolls and patties and it can meet out 1/4th RDA for dietary fiber. The pH, TBA values, Free Fatty
Acid content and microbial load increased whereas the sensory scores decreased in both meat rolls and patties with advancement in storage interval. But all the products were organoleptically acceptable and microbiologically safe up to 15 days of storage at refrigerated temperature (4±1˚C).
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