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Current IssueEditorial BoardOnline First Articles
Asian Journal of
Dairy and Food Research
Print ISSN: 0971-4456
Online ISSN: 0976-0563
NASS Rating
5.44
SJR
0.176
CiteScore
0.357

Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Frequency:Bi-Monthly
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Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 298-303

Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

G. Gawdaman, S. Sanjivi Kumar, M. Sudha, V. Kesava Rao
1Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Puducherry - 605 009, India.
Cite article:- Gawdaman G., Kumar Sanjivi S., Sudha M., Rao Kesava V. (2017). Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties. Asian Journal of Dairy and Food Research. 36(4): 298-303. doi: 10.18805/ajdfr.DR-1091.

ABSTRACT

In the present experiment, minced broiler skin (MBS) paste at three different levels (5, 7.5 and 10%) were used to replace both lean meat and fat  proportionately in the preparation of chicken patties to study the combined effect of MBS and whole egg malange (WEM) (5%) on the quality of chicken patties. Batter was prepared by hand–mixing the ingredients with minced meat and minced fat and patties were cooked in preheated electrical oven at 180ºC for 30 min to an internal temperature of 80ºC. Increased level of incorporation of minced broiler skin paste significantly (p<0.05) decreased the emulsion stability of the batter, and percentage yield, moisture, protein, ether extract and ash contents of the cooked patties. Incorporation of broiler skin significantly (p<0.05) increased the shrinkage of the product as indicated by the measurement of diameter and thickness. Scores for the sensory attributes at all levels of minced broiler skin paste incorporation in the patties were fair to good (except juiciness = 5.87) which were comparable to control samples. Refrigerated (4±1°C) storage in LDPE for 15 days resulted in significant (p<0.05) and gradual decrease in all the quality attributes (TBA value, Tyrosine value and microbiological) and sensory scores, but were well within the limits of acceptability. It is concluded that good acceptable quality chicken patties can be prepared by replacing lean meat and fat with minced broiler skin paste at 5.0% level.

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